Spare Rib Noodle Soup

Ingredients

• 1 package rice stick noodles (sometimes labelled banh pho)
• 23 ounces (640 gram) pork spare ribs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion, sliced in half
• 1 ounce (30 grams) ginger
• 1 ounce (30 grams) garlic, unpeeled
• 1 teaspoon vegetable oil
• 6 cups water
• 1 stalk lemongrass, white part only
• 1 rib celery (including leaves)
• 1 tablespoon black peppercorns
• .5 ounces (15 grams) rock sugar
• 2 tablespoons fish sauce
• 1 head bok choy
• 2 tablespoons fried shallots (for garnish)

Instructions

1. 1
   Put the noodles in a wide shallow tray and cover with warm water. Let the noodles soak until they are flexible enough to bend without breaking (about 45 minutes to an hour).
2. 2
   Season the spare ribs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
3. 3
   Next char the onion, ginger and garlic. There are a few ways to do this, including putting the aromatics directly over an open flame. The writer recommends using a broiler with the rack closest to the heating element, which can take about 12 minutes to get an even char on the aromatics.
4. 4
   Heat a pressure cooker over medium-high heat until hot. Add the vegetable oil, and then place the spare ribs in a single layer and leave undisturbed until browned on one side. Flip the ribs over, and brown the other side.
5. 5
   Add the water, lemongrass, celery, black peppercorns and rock sugar along with the charred aromatics, and turn the heat up to high to bring the water to a boil.
6. 6
   Use a skimmer to skim any foam that floats to the top.
7. 7
   When there's no more foam rising, affix the lid to the pressure cooker and cook on high pressure for 45 minutes.
8. 8
   This can also be done in a regular heavy bottomed pot, and the steps are the same, except you'll need to cook the ribs at a low simmer for 2 1/2 to 3 hours.
9. 9
   When the soup is almost done, boil a pot of water for the noodles.
10. 10
    Follow your manufacturer's instructions to release the pressure.
11. 11
    Use a ladle to transfer the onions, ginger, garlic and celery to a strainer and press to extract as much soup as possible. Then discard the solids.
12. 12
    Season the soup to taste with fish sauce. The writer recommends about 2 tablespoons.
13. 13
    Boil the bok choy, and then use the same water to boil the rice noodles. If you've pre-soaked them, they should cook in about 1 minute.
14. 14
    Divide the noodles between 2 to 3 bowls, and then top with the soup, spare ribs, bok choy and fried shallots.
15. 15
    Serve with sweet soy sauce (kecap manis) and fresh chilies.