Hủ Tiếu (Pork and Seafood Noodle Soup)

• 1 medium Yellow onion
• 4 cloves Garlic
• 1 tsp Black peppercorns
• 20 g Rock sugar
• 1.5 liters Pork broth
• 3 tbsp Fish sauce
• 300 g Rice noodles
• 250 g Minced pork
• 250 g Prawns, peeled and deveined
• 200 g Bean sprouts
• 4 Spring onion
• 20 g Fresh coriander
• 2 Lime

1. Halve the yellow onion and lightly bruise the garlic cloves with the side of a knife. Put the onion, garlic, black peppercorns, rock sugar and pork broth into a stockpot.
2. Bring to a gentle simmer over medium heat, then turn the heat to low and simmer for 45 minutes so the broth takes on the aromatics. Skim any foam from the surface to keep the broth clear.
3. Stir in the fish sauce, then keep the broth at a bare simmer. Taste and adjust with a little more fish sauce if you want it saltier.
4. Bring a saucepan of water to the boil and cook the rice noodles according to the packet instructions until just tender. Drain in a colander and rinse briefly with warm water to stop them sticking.
5. With the broth gently simmering, add the minced pork in small pieces so it poaches rather than clumps. Cook for 4 to 5 minutes until the pork is cooked through and the broth stays clear.
6. Add the prawns and poach for 2 to 3 minutes until pink and just cooked. Turn off the heat and let the broth settle for 2 minutes.
7. Thinly slice the spring onion and roughly chop the fresh coriander. Cut the lime into wedges and divide the bean sprouts between four bowls.
8. Divide the rice noodles between the bowls, then ladle over the hot broth along with the pork and prawns. Top with spring onion and fresh coriander, and serve with lime wedges for squeezing at the table.

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