Ingredients:

  • 2 pounds (900 g) pork bones (neck bones or marrow bones)
  • 1 large onion, halved
  • 5 cups (1.2 L) water (or more as needed)
  • 2 tablespoons fish sauce
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 pound (450 g) ground pork
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 teaspoon black pepper
  • 1 tablespoon fish sauce
  • 12 ounces (340 g) rice vermicelli noodles
  • Fresh herbs (Vietnamese mint, cilantro, or basil)
  • Bean sprouts
  • Lime wedges
  • Thinly sliced chili peppers (optional)

Instructions:

  1. Blanch pork bones in boiling water for 5 minutes, then drain and rinse.
  2. In a large stockpot, combine blanched bones, halved onion, and water. Bring to a boil, then reduce heat and simmer for 2 hours, skimming fat and impurities as necessary. Season with fish sauce, salt, and sugar.
  3. In a mixing bowl, combine ground pork, minced garlic, shallots, black pepper, and fish sauce. Mix well until mushy and shape into meatballs, about 1 inch in diameter.
  4. Add meatballs to the simmering broth and cook until they float and are cooked through (about 10 minutes).
  5. Cook the rice vermicelli noodles according to package instructions, usually soaking in hot water for 5 minutes. Drain and rinse under cold water.
  6. In bowls, place a portion of noodles, ladle in the hot broth with meatballs, and top with fresh herbs, bean sprouts, lime wedges, and chili peppers.