Phnom Penh Noodles

Add pork neck bones and pork butt to a pot of water and set on high heat. Bring this to a boil for 15mins. Remove from the stove, strain the water in the sink and run the meat through the water to remove all the impurities. Fill 2.5 gallons of water to a pot and set to low/med heat. Add pork neck bones, pork butt, daikon and carrots to the pot. Toast dried squid & onions until slightly charred then add to the stock. Add fish sauce, soy sauce, rock sugar, MSG, chicken bouillon and simmer on low/med heat. Continuously remove impurities that rise to the surface. Once pork butt becomes tender, remove from the stock and allow it to fully cool then slice into strips. To another pot, boil shrimp for 3 mins & set aside. Feel free to adjust to taste, and enjoy over egg noodles or any noodles of your choice! Garnish with cilantro, green onions, bean sprouts, fried shallots or garlic oil & hot sauce.