Most Vietnamese love their pork stock. Beef isn’t abundant in Vietnam and other than a few recipes (Pho and Bun Bo Hue) most Vietnamese recipes are based on a good pork and/or chicken stock.
Folk saying goes that Vietnamese people learned how to make stocks from the French and our stocks are similar to the French consume in clarity and purity.
Growing up, I watched both my mom and dad make various broths for our Sunday meals. I remembered that they would do a first boil, blanch the bones for 10 minutes, pour out the bones, clean the bones, clean out the pot for impurities, start the second boil, and add the clean bones.
Always trying to streamline the way things are done, I tried making stock from roasted bones instead of the traditional blanching and the stock came out dark and had a strong roasted flavor. The traditional way of making pork stock yield a clear broth with subtle flavor which allows the noodle dish to shine through.
Please let me know if you have any questions about this recipe.