8 cups chicken broth
1 medium onion
2-inch piece of ginger, peeled and thinly sliced
⅓ cup chicharones (pork fat or rind), diced or ⅓ cup shallots, sliced into rings
Grapeseed oil, for frying
1 pound fresh, thin egg noodles or dried ramen noodles
Pork and Shrimp Wontons, uncooked
1 pound Lo Soi Braised Pork, sliced
½ cup scallions, chopped
½ cup cilantro, chopped
Chili Oil Sauce
Add chicken broth, onion and ginger to a medium-sized stock pot over high heat. As soon as it comes to a boil, lower the heat and simmer for 5 minutes. Discard ginger and onion and set broth aside.
Bring a large pot of water to a rapid boil over high heat. When the water is boiling, place noodles in a metal basket and add to the pot. Cook until tender. For fresh noodles, this will take about 1 minute. If you are using dried noodles, follow package instructions for proper cooking times.
Transfer metal basket (or strainer) directly from pot into a bowl of cold water to wash the noodles. Place the basket with noodles back in the hot water. Drain the noodles.
In a small pot, add enough grapseed oil to cover the base by about 1 inch and place over medium-high heat. When the oil begins to bubble, add either the diced chicharones or the sliced shallots. As soon as they begin to brown, remove with a mesh strainer. If you are using chicharones, fry them two or three times. Allow the fried chicharones or shallots to dry on a plate lined with paper towels.