Thick Tapioca Noodle Soup with Shrimp and Pork

Blanch pork spareribs in boiling water for 5 minutes, then drain and rinse. In a large pot, combine blanched pork with 1.5 L of fresh water, 1 teaspoon salt, and a pinch of sugar. Bring to a boil, then reduce heat and simmer for 45-60 minutes, skimming any foam, until pork is tender and broth is flavorful.

While pork simmers, peel and devein shrimp, reserving shells if desired for extra broth flavor (add to pork broth during simmering). Season shrimp lightly with a pinch of salt and pepper.

In a separate pan, heat 1 tbsp of cooking oil over medium heat. Sauté minced shallots and garlic until fragrant, about 2 minutes. Add the seasoned shrimp and cook for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.

Bring the pork broth back to a rolling boil. Add the fresh tapioca noodles and cook according to package directions, usually 5-8 minutes, until they are translucent and chewy.

Season the broth with fish sauce, sugar, and adjust salt to taste. Ladle the hot broth and noodles into serving bowls. Arrange the cooked pork (shredded or sliced) and shrimp on top. Garnish generously with chopped green onions and cilantro. Serve immediately.