- 2 lbs (900 g) of pork bones
- 5 cloves garlic, crushed
- 6 cilantro roots, roughly chopped
- ½ tsp (3 ml) white peppercorns
- top half of 2 stems of lemongrass, roughly chopped
Tom Yum Soup
- 2 tbsp (30 ml) vegetable oil½ lb (225 g) ground pork
- 1 tbsp (15 ml) sugar
- 3 tbsp (45 ml) fish sauce
- ¼ cup (60 ml) lime juice
- 3 cups (720 ml) pork stock
- 1 tbsp (15 ml) roasted chili powder
- 2 cups (480 ml) bean sprouts
- 5 oz (150 g) fresh egg noodles, raw
- ¼ cup (60 ml) fresh cilantro, chopped
- 1 lime, cut into wedges
- ¼ cup (60 ml) fried shallots, store-bought
- ¼ cup (60 ml) unsalted peanuts, chopped
- Place all ingredients in a large stock pot and cover with water.
- Heat over high heat, and cook for 3 hours.
- Every 30 minutes, skim the impurities off the top of the stock using a large spoon or a small ladle.
- Remove from heat, and strain.
- Reserve liquid for soup.
Tom Yum Soup
- Cook egg noodles and set aside.
- Heat oil in a medium-sized pot over medium-high heat.
- Add ground pork and cook for 4-5 minutes, breaking the pork apart with a fork.
- Add fish sauce and cook for 2 minutes.
- In a separate pot, bring water to a boil.
- Add bean sprouts and blanch for 30 seconds.
- Remove from water and set sprouts aside.
- To the pork and fish sauce, add sugar, lime juice. pork stock and chili.
- In each bowl, place a portion of cooked noodles.
- Add half the bean sprouts, and pour over half the soup with the pork.
- Garnish with fried shallots, peanuts and cilantro.
- Serve hot with a lime wedge on the side.