Kao poon sen (rice noodles in pork broth)

Instructions

1. Blanch the pork bones for 5 minutes in boiling water, then rinse them to remove impurities.
2. Bring 2 liters of water to a boil with the bones, the meat, one onion cut in half and the ginger. Simmer uncovered for 1 hour, skimming as you go.
3. Remove the meat, slice it thinly and set aside. Strain the broth and season it with fish sauce, salt and pepper.
4. Fry the sliced garlic and the second onion in a little oil, then add them to the broth to flavor it.
5. Blanch the rice noodles for 2 to 3 minutes according to the package, then drain and divide them among the bowls.
6. Top with the meat, pour the very hot broth over, then garnish with spring onion, coriander and lime wedges.