Katiev sach chrouk.
(My Tho noodles soup with roasted pork.)

Authentic noodle recipe from Khmer Krom in *Mee Psar* My Tho province. *Mee* in Khmer meaning noodle. *Psar* in Khmer meaning market. When France illegally gave lower part of Cambodia (now known as South Viet Nam )to Vietnam on June 04 1949. Vietnamese government forced Khmer Krom changed Khmer names to Vietnamese names. *Mee Psar* province is now know as My Tho.
This delicious soup recipe could make with either clear tapioca My Tho noodle, "mee" yellow egg noodle or with "pho" rice noodle.
With*pho* rice noodle.

• Ingredients :
  • 1 Package tapioca My Tho noodle, or rice noodle, or thin, or thick egg noodles
  • 8 Cups water
  • 1 to 2 lbs Chicken bones
  • 1 lb Pork bones
  • 1 Whole clove garlic
  • 1 Small yellow onion
  • 1 Tablespoon preserved cabbage
  • 1 Small squid, soaked in warm water, drained
  • 5 Pieces dried shrimp, soaked in warm water, drained
  • 1 Clove star anise
  • 12 Cups water
  • 2 Tablespoons fish sauce
  • ½ Teaspoon salt
  • 2 Tablespoons sugar
  • ¼ Teaspoon black pepper
  • 2 Tablespoons vegetable oil
  • 3 Cloves garlic, sliced thin
  • ½ Yellow onion, sliced thin
  • 1 lb Roasted Pork *Xa Xiu*, sliced thin
  • ½ lb Fresh chive, cut 2 inches length
  • 3 Stalks green onion, chopped
• Procedures :
  Boil 8 cups water in a large pot, when water boiling add noodle, cook till noodle tender, pour noodle in a colander, rinsed under cold water, and set a side to drained.
  In a large soup pot put chicken, pork bones, garlic, onion, preserved cabbage, dried squid, dried shrimp, star anise and water, cook in high temperature till soup boiling.
  Turn down temperature to low, simmering at least 3 to 4 hours, removed all bones and spices from soup broth, keep soup broth only, but throw all the bones away.
  Seasoning soup broth with fish sauce , salt, sugar and black pepper.
  Keep soup broth simmering on the stove.
  Mean while, heat up a small sauce pan in another burner with high temperature.
  When sauce-pan is hot, add oil and garlic, stirs till garlic turns brown but not burn, remove garlic only, put it in a small bowl, set a side.
  Same sauce-pan, add onion, stirs till onion soften, pour it in soup broth, stirs.
  TO SERVE:
  Put some cooked noodle into a bowl, top with slices of roasted pork and chives. Pour hot soup broth over the noodle and top with green onion and roasted garlic.
  Serve hot, along with bean sprouts, sliced lime or lemon, slices hot chili pepper and Chaway (fried bread).