Pork and mushroom noodle soup (bun moc)

Ingredients

• 1 kg, pork trotters, cleaned well
• 1 large pork leg
• 3 tbsp, fried garlic
• 2 large red onions
• 2 tbsp black peppercorns
• 1 thumb sized ginger, sliced thinly
• 1 tbsp salt
• water
• 300 g fresh flat egg noodles
• 8 pcs dried shiitake mushrooms
• 1 cup water
• 6 cups pork stock
• 1 thumb sized ginger, sliced thinly
• peanut oil
• 1 pork leg, boiled and cubed
• 1 tbsp Chinese wine
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/4 head savoy cabbage
• 3/4 tsp brown sugar
• fish sauce
• freshly ground black pepper
• fried garlic
• spring onions, chopped

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Preparation

• In a pot place all ingredients then pour water just enough to cover the pork legs and trotters.
• Bring to a boil and simmer for 1 1/2 hr.
• Remove the pork legs and completely debone, place the bones back on the pot and continue boiling for 1 more hour.
• Slice the meat that came from the deboned pork legs in cubes. Set aside.
• Now using a fine sieve drain liquid and set aside.
• Soak shiitake mushrooms in a bowl until soft. Drain then reserve the liquid. Cut mushrooms in thin slices.
• In a pot combine pork broth, ginger, mushroom liquid and fish sauce bring to a boil and simmer for 20 minutes.
• Cook noodles according to packet instructions, then drain and set aside.
• Now using a wok in high heat add oil then add the cooked pork legs once brown, add rice wine, soy sauce and oyster sauce. Remove from wok then set aside.
• Using the same wok add mushrooms, stir fry for a minute. Add cabbage and sugar stir fry for 30 seconds then add the pork meat mixture.
• Place noodles on bowl, top it with pork mixture then pour in some broth. Top it with fried garlic and spring onions, season with freshly ground black pepper.