Da Nang Style Fish Cake Noodle Soup

Prepare the Broth: In a large pot, add pork bones (or chicken carcass) and 2 liters of water. Bring to a boil, then reduce heat and simmer for at least 30 minutes, skimming any foam. Strain the broth and set aside.

Sauté Aromatics and Vegetables: In a separate pan, heat 1 tablespoon of cooking oil (not listed as ingredient, but implied with cooking). Sauté the minced aromatics (garlic and shallots) until fragrant. Add the sliced tomatoes and pineapple, cook for 5 minutes until slightly softened.

Combine Broth and Vegetables: Add the sautéed tomatoes and pineapple to the prepared broth. Bring to a gentle simmer. Add the fish cakes and cook until they float and are cooked through, about 5-7 minutes.

Season the Broth: Season the broth with 2 tablespoons of fish sauce, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Adjust seasoning to taste.

Cook Noodles: While the broth simmers, cook the rice vermicelli noodles according to package instructions. Drain well.

Assemble and Serve: Divide cooked noodles into individual serving bowls. Ladle the hot broth, fish cakes, tomatoes, and pineapple over the noodles.

Garnish: Garnish generously with chopped fresh herbs (green onions and cilantro). Serve immediately.