Banh Canh Bot Loc Hue, Made with Monk Fruit Sweetener

Method

1. Rinse 300g pork bones, put them in a pot of cold water, bring to a boil and discard that first water. Char 2 shallots until the skins are fragrant and blistered, then bruise them. Return the bones to a clean pot with the charred shallots and 2 liters cold water, bring to a boil, then simmer over low heat for 25 to 30 minutes, skimming often. Add the heads and shells from 200g shrimp, simmer another 10 minutes, then lift them out and discard.
2. Put 400g tapioca starch in a large bowl with a little salt and a little cooking oil. Boil 250ml water and pour it in slowly while stirring quickly. Once it is cool enough to handle, knead by hand for 5 to 7 minutes until the dough is smooth and no longer sticky. Roll it out about 3 to 4mm thick and cut strands 5 to 7cm long. Boil the strands in a separate pot for 3 to 5 minutes until they turn clear and float, then lift them out into cold water immediately.
3. Marinate 300g sliced pork with 1 tablespoon fish sauce, 1 teaspoon ground pepper and 1 teaspoon seasoning powder for 15 minutes. Heat 1 tablespoon cooking oil with 1 tablespoon annatto oil and fry 3 minced shallots until golden and fragrant. Add the pork and stir fry until firm, then add the shrimp and cook until they turn pink. Pour all the broth into a large pot, add the stir fried shrimp and pork, season with 3 tablespoons fish sauce, 1 teaspoon kOBE Monk Fruit Blend and 1 teaspoon salt, then simmer gently for 5 to 10 minutes.
4. Dip 150g bean sprouts in boiling water for a few seconds and lift them out. Rinse 200g fresh herbs and greens and drain, chop the spring onion and cilantro, slice 2 bird's eye chilies and cut 2 limes into wedges.
5. Put the bean sprouts in the bottom of a deep bowl, lay the noodles on top, then arrange the shrimp and pork. Ladle over the hot broth and scatter with spring onion, cilantro and ground pepper. Serve with the fresh herbs, lime and chili.

Tips

• Tapioca dough needs boiling water poured in slowly, since warm water leaves strands that dissolve in the pot.
• Lift the strands out only when they are completely clear, and rinse them in cold water at once so they stay chewy and separate.
• Simmering the shrimp heads and shells for 10 minutes and then taking them out keeps the broth fragrant rather than bitter.
• Char the shallots lightly before they go into the pot, which gives a more fragrant and clearer broth.
• Rolling the dough 3 to 4mm thick is right, since thinner strands break apart.