Phnom Penh Rice Noodle Soup

Method

1. 1 Blanch the pork bones in boiling water for 3 minutes, then rinse them thoroughly to remove any impurities and foam.
2. 2 Simmer the bones with white radish and dried shrimp for 90 minutes, skimming off the foam frequently.
3. 3 Boil the pork, pork liver, and shrimp until just cooked, then slice thinly; boil the quail eggs for 5 minutes, then peel them.
4. 4 Season the broth with fish sauce, sugar, and a pinch of salt for a sweet and savory flavor.
5. 5 Blanch the rice noodles for about 20 seconds, then gently toss to separate the strands.
6. 6 Arrange the meat, shrimp, liver, and quail eggs on top, pour in the broth, and sprinkle with fried onions and chives.

With an appliance

• Pressure cooker 55 min

  Replace step 2: cook the bones with radish and dried shrimp under high pressure for 35 minutes, then let it rest naturally for 15 minutes; reduce the cooking time to about 40 minutes, resulting in a richer broth without the need to skim off the foam. The liver, shrimp, and meat in step 3 are still boiled separately to the correct consistency.