Nyob Zoo Foodies!
Here is another favorite noodle soup of mine: Qhaub Poob Kua Ntshab. A clear pork bone base vermicelli noodle soup. A perfect winter noodle soup dish. This is my mom’s favorite way to enjoy vermicelli noodles. This version is a little different from the coconut base broth. It’s a lighter to enjoy since it does not contain coconut milk. I like to enjoy this noodle soup with simply just the noodles, broth, herbs, lots of lime, and black pepper. Very simple but very satisfying. I hope you all can give this a try and let me know if it’s to your flavor palette. If you’ve had this dish before, let me know how you make it/enjoy it!
Happy Cooking!
Main Ingredients
Pork Bones: I like using a combination of pork ribs and pork neck bones. You can use chicken instead if you want a lighter broth
Aromatics: Onions, garlic, lemongrass, galangal, coriander seeds, and white peppercorns
What else goes in?
I like to add cherry tomatoes, pork meatballs, and kaffir lime leaves into the broth
Garnishes: Shredded cabbage, cilantro, green onion, culantro, and lime
Boiling the broth
Finishing the broth off with the meatballs, tomatoes, and kaffir lime leaves
Don’t forget to cook the vermicelli noodles! 
Serve over vermicelli noodles and garnish away!
This one has no chili oil. My mom enjoys is pretty simple like this one
ENJOY! 
Happy Cooking!
-CHawjCreations
Ingredients
- ---BROTH---
- 2.25 lbs pork neck bones (rinsed)
- 2.25 lbs pork ribs (bone on) (rinsed)
- 2 whole onions (cut in half)
- 2 lemongrass (smashed)
- 3 slices of fresh galangal
- 2 whole garlic bulbs (cut in half)
- 1 tbsp coriander seeds (toasted)
- 1 tsp white peppercorns (toasted)
- 2 tbsp salt
- 1 tbsp mushroom seasoning
- 4 quarts of water
- 1 tbsp fish sauce (add more if you like later)
- 8-10 kaffir lime leaves
- Pork meatballs (cut in half)
- 1-2 cups cherry tomatoes (I like to add about 2 cups)
- Cooked vermicelli noodles to serve
- ---TOPPINGS---
- ½ cup chopped green onions
- ½ cup chopped cilantro
- ½ cup culantro
- ½ a small cabbage (shredded)
- Lime wedges
- Ground black pepper
- Chili oil
- More fish sauce with serving (optional)
Instructions
- Rinse the pork bones well. Place the pork bones in a big bowl and fill it up with cold water. Allow it to soak overnight to release excess blood. After 24 hrs, drain out the water. Transfer the bones into a big cooking pot. (If you don't have time to soak the bones, that's okay, just make sure to wash the pork bones well and skim out the broth while it's cooking)
- In the pot with the pork bones, add in the onions that are sliced in half, the garlic, galangal, lemongrass, salt, mushroom seasoning, and toasted coriander seeds and peppercorns (toast the peppercorns and coriander seeds in a pan for 1-2 minutes before adding it into the broth). Cover with a lid and let it come to a boil. Skim out any scum that has come to the surface as it cooks. Then let the broth simmer for at least 30-40 minutes or until the pork bones are tender. Mine took about 40 minutes.
- Cook the vermicelli noodles and prep your herbs/vegetables.
- Once the pork is cooked, fish out the pork bones into a clean bowl. Then strain the broth over to another pot. Discard the onions, galangal, garlic, peppercorns/coriander.
- In the strained broth, add in 1 tbsp of fish sauce, sliced pork meatballs, and cherry tomatoes. Bring to a boil and let it cook for another 5 minutes or so. Taste and adjust. It is now ready to serve.
- In a bowl, add in your cooked vermicelli noodles, the herbs, and pour the broth over. Then finish with some of the pork bones on top, shredded cabbage, lime, black pepper, and chili oil if you desire. Mix and enjoy!
Notes
You can add other condiments/herbs of your choice. The options are limitless. You can also use chicken instead of pork for a lighter broth
2 comments
So simple, yet so good. Thanks for the recipe! Great website btw! Will be back for more recipes!
awesome! I never knew we could add so much simple things to add more flavor. I’ve always just done with lemongrass and just pork broth – this adds more flavor.