Tây Ninh Pork Tapioca Noodle Soup

Blanch the pork trotters in boiling water for 10 minutes, then rinse thoroughly under cold water. In a large pot, combine the trotters with 2 liters of fresh water, peeled shallots, and crushed garlic. Bring to a boil, then reduce heat and simmer gently for at least 60-90 minutes, skimming any foam that rises to the surface.

While the broth simmers, boil the pork shoulder or belly in a separate pot until tender, about 20-30 minutes. Once cooked, remove, let cool slightly, then slice thinly against the grain.

Remove the trotters from the broth (you can pick off any meat if desired). Season the broth with fish sauce, salt, and sugar to taste. Keep the broth warm over low heat.

Bring a pot of water to a rolling boil. Add the fresh tapioca noodles and cook for 3-5 minutes, or until they become translucent and chewy. Drain well and rinse briefly with cold water to prevent sticking.

Divide the cooked tapioca noodles among serving bowls. Arrange the thinly sliced pork on top of the noodles.

Ladle the hot pork broth over the noodles and pork. Garnish with chopped green onions and cilantro. For an extra kick, add a squeeze of fresh lime juice and sliced chili if desired. Serve immediately.