Hu tieu

Method

Blanch pork bones and rinse thoroughly. Soak dried squid for 30 minutes, then cut into pieces. Char shallots, garlic and ginger over a flame to release aromatics, then add to a pot with water and pork bones, bringing to a boil. Simmer for 1.5 hours with squid, fish sauce and rock sugar to create a flavourful broth. Whilst the broth simmers, cook tapioca pearls according to packet instructions until translucent, then drain. Poach pork loin and prawns separately until cooked through, then slice the pork. Divide cooked tapioca pearls between serving bowls and ladle the hot broth over, then top with pork slices, prawns and squid. Garnish with spring onions, fresh coriander, and white pepper.