Bún gỏi dà (Sóc Trăng Tamarind Shrimp and Pork Noodle Soup)

Rinse the pork bones. Put them in the stockpot, cover with fresh water, bring to a boil and blanch for 5 minutes. Drain and rinse the bones and pot to remove scum. Discard this blanching water.

Return the bones to the pot with 2.2 L water, onion, ginger and crushed shallot. Bring just to a boil, lower the heat and simmer partially covered for 30 minutes, skimming foam. Add the whole pork belly and simmer another 60–75 minutes, until tender and at least 63°C / 145°F at the thickest point. Rest the pork for 3 minutes before slicing. Keep the stock at a gentle simmer, not a hard boil.

Peel and devein the shrimp, reserving the shells. Add the shells to the stock for its final 15 minutes, then strain the broth through a fine-mesh strainer. Discard the bones, shells and aromatics, and return the clear broth to the pot. Steep the tamarind pulp in 250 ml hot water for 10 minutes, press and strain it, then add the liquid gradually with the fish sauce, sugar and salt. Taste for a light sweet-sour balance.

Heat 10 ml oil in a small saucepan. Cook the garlic gently until fragrant but not browned. Stir in the soybean paste, peanut butter, 30 ml water and 5 g sugar. Warm gently, stirring until smooth and spoonable; do not boil. Divide among four small sauce dishes.

Bring the strained broth back to a gentle simmer. Add the peeled shrimp and cook until firm, pearly and opaque, about 2–4 minutes depending on size. Check for 63°C / 145°F when practical, then remove the shrimp. Cook the fresh noodles according to the package directions; if the bún is already cooked, loosen it in boiling water for 20–30 seconds, drain and divide among four warmed bowls.

Slice the rested pork belly. Divide the bean sprouts, lettuce, drained banana blossom, basil and Vietnamese coriander among the bowls. Add pork and shrimp, then ladle hot broth over the noodles. Serve with the soybean-peanut sauce, crushed peanuts, lime wedges and optional chili. Refrigerate leftovers within 2 hours at or below 4°C / 40°F and use within 3 days. Reheat broth and pork to 74°C / 165°F and heat noodles until steaming.