Tripura Noodle Soup Pork Bone Broth Long Slow Cooked Tripuri

Method

1. 1

   Make the broth: place pork bones in a pot with 5 cups cold water.

2. 2

   Bring to a boil. Skim all white foam from the surface for the first 5 minutes — this is essential for a clear, clean broth.

3. 3

   Add charred ginger (hold ginger slices directly over a flame until slightly charred for smoky depth), bruised lemongrass, crushed garlic, turmeric and salt.

4. 4

   Reduce to the lowest possible heat. Simmer uncovered for 90 minutes to 2 hours.

5. 5

   The broth will reduce and deepen in colour. Skim any fat that rises to the surface every 30 minutes.

6. 6

   Strain the broth through a fine sieve — it should be clear, golden and deeply fragrant.

7. 7

   Pick any meat from the bones and reserve for topping.

8. 8

   Return the strained broth to the pot. Bring back to a gentle simmer.

9. 9

   Prepare the noodle bowls: divide soaked noodles between deep bowls.

10. 10

    Add reserved cooked pork slices.

11. 11

    Ladle the hot broth over the noodles. Top with spring onion, fresh coriander and sliced green chilli.

12. 12

    Season at the table with fish sauce or soy sauce.