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1
To make the broth and pork, place the bones in a large stockpot and add 12 quarts cold water.
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2
Bring to a boil over medium-high heat, adjust heat and simmer, uncovered, skimming off and discarding any foam that forms on top of the liquid.
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3
Meanwhile, in a large square of cheesecloth, tie together the jicama, garlic, onion, dried shrimp, dried squid, cabbage, ginger, peppercorns and cilantro stems and add them to the pot.
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4
Add fish sauce, sugar and salt.
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5
Simmer for 2 hours.
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6
Season to taste, only if needed.
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7
Strain the broth and discard cheesecloth and bones.
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8
Return broth to the pot, bring back to a boil and add the pork.
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9
Simmer until just cooked through, about 30 minutes.
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10
Lift out the pork and slice thinly.
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11
Make the garnishes: in a small skillet, heat 5 tablespoons of the oil over medium heat.
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12
Add the garlic and cook, stirring occasionally, until just golden, about 5 minutes.
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13
Set aside.
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14
Heat remaining 2 teaspoons oil in a skillet over medium heat.
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15
Add ground pork and cook, breaking up pieces, until no longer pink.
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16
Spoon into a bowl.
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17
Lower shrimp into the broth using a colander or strainer (you may have to do this in batches) and simmer 1 to 2 minutes.
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18
Do the same with the squid if you are using it.
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19
Remove to a bowl.
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20
Divide half the sprouts among 10 large soup bowls.
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21
Bring a large pot of water to a boil.
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22
Add noodles and cook, stirring with chopsticks, until soft, about 1 minute for dried (less for fresh).
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23
Drain.
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24
Divide the noodles between the bowls.
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25
Toss the noodles with a teaspoon of the garlic and oil.
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26
Top each with half a teaspoon of preserved cabbage, 1 teaspoon soy sauce and a sprinkle of ground white pepper.
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27
Add a few slices meat to each bowl, 1 tablespoon ground pork, a few shrimp (and squid, if using).
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28
Fill each bowl with hot broth.
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29
Combine the cilantro, parsley and scallion and top each bowl with about a tablespoon of the herbs.
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30
Top with bean sprouts.
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31
Bring bowls to the table and serve with soy sauce, hot sauce and hoisin.
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32
Guests should squeeze lime over their soups and season them with condiments of their choice.
