Pork Hocks Simmered with Bamboo Shoots
Nothing compares to a fresh, hot biscuit, roll, or slice of bread slathered with butter.
Yield: serves 6
- 2 1⁄2 lb. fresh pork hocks
- Kosher salt, to taste
- 2 tbsp. canola oil
- 1 small onion, halved and thinly sliced
- 3 tbsp. fish sauce
- 1 (3/4") piece golden rock sugar
- 6 canned bamboo shoot tips, cut lengthwise into sixths
- 2 dried wood ear mushrooms, soaked in hot water, drained and cut into 1⁄2"-wide strips
- 4 large dried shiitake mushrooms, soaked in hot water, drained, stemmed, and quartered
- 1⁄2 lb. dried round bún rice noodles, boiled until tender, drained, and rinsed
- 12 scallions, white and pale green parts only
- Season pork with salt and transfer to plate. Heat oil in a 6-qt. dutch oven over high heat. Add the pork and cook, turning occasionally, until lightly browned, 5 minutes. Add the onions and cook, stirring frequently, until soft, about 6 minutes. Add the fish sauce and 10 cups water and bring to a boil, skimming any foam on the surface. Add sugar and bamboo tips, reduce heat to medium-low, and cook, uncovered, until pork is tender, about 2 hours. Add the mushrooms and cook, stirring occasionally, until tender, about 10 minutes. Season the broth with more salt and fish sauce, if you like.
- Divide noodles between 6 bowls. Transfer pork to a plate; cut off and discard skin. Slice the meat off the bone, and divide between the bowls. Return broth to a boil; add scallions and cook for 30 seconds. Ladle broth over noodles and pork; serve.