Pork stock and glass noodle soup

Rinse the pork bones, cover with cold water, bring to a simmer and simmer about an hour.

Skim off the scum that has floated to the top.

Add onions, garlic, cilantro roots, the top of a lemongrass stalk and white pepper; simmer another hour. The stock is done.

Slowly fry garlic until golden and crispy; set aside, keeping the garlic oil.

Bring some of the pork stock to a simmer.

Mix ground pork with soy sauce and white pepper and add it to the soup.

Season with soy sauce and fish sauce, taste and adjust with salt.

Add napa cabbage, then the rehydrated glass noodles; bring back to a boil.

Garnish with the fried garlic and a drizzle of the garlic oil; top with green onions and cilantro.