← Nouns Cooking · Thai

Ingredients

• 1.2 kg meaty pork spine or neck bones
• 2 l Water
• 1 Onion, halved
• 4 coriander roots (or a handful of stalks)
• 6 cloves Garlic, smashed
• ½ tbsp black peppercorns
• 3 tbsp light soy sauce
• 1 tsp Salt
• 8 green bird’s eye chillies
• 4 cloves Garlic
• 2 tbsp Fish sauce
• 5 tbsp lime juice
• 2 tsp Sugar
• 1 handful culantro or coriander, chopped
• 2 Spring onion, sliced

Method

1. Blanch the bones in boiling water for 5 min, then drain and rinse off the scum.
2. Return them to a clean pot with the 2 litres of water, onion, coriander roots, garlic, peppercorns, soy sauce and salt. Simmer gently, partly covered, for 1 hour, until the meat is tender and comes away from the bones.
3. Meanwhile pound the chillies and garlic to a rough paste and stir in the fish sauce, lime juice and sugar.
4. Ladle the bones and some broth into a big bowl, then spoon over the chilli-lime dressing to taste. Stir gently so the dressing mixes with the hot broth.
5. Pile on the culantro and spring onions and serve with rice. Use your fingers to get the meat off the bones.

Tips

• Keep the dressing separate so everyone can make their bowl as sour and hot as they like.
• Contains soy and wheat; use tamari for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Simply Suwanee