Hủ tiếu sa tế (Satay hủ tiếu)

Rinse the pork bones under cold water. In a large stockpot, cover bones with water and bring to a boil for 5 minutes. Drain and rinse bones to remove impurities.

Return bones to pot with 2 liters fresh water. Add fish sauce and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes while preparing aromatics.

In a small pan, heat vegetable oil over medium heat. Add shallots, garlic, lemongrass, and bird's eye chilies (if using). Sauté until fragrant, about 2 minutes. Add satay sauce and stir for 1 minute until oil turns red.

Pour the satay mixture into the pot with bones. Add salt to taste. Simmer broth for 20 minutes to meld flavors.

For extra decadence, heat 2 tablespoons oil in a small pan, fry 1 tbsp minced garlic until golden, then add 1 tbsp chili flakes. Drizzle over bowls later.

Bring a separate pot of water to a boil. Add dried rice noodles and cook until tender but chewy (check package instructions, usually 3–5 minutes). Drain and divide among bowls.

Once broth is done, remove bones. Increase heat to medium-high, add sliced pork, and cook just until no longer pink (about 1–2 minutes). Do not overcook. Using a slotted spoon, distribute pork over noodle bowls.

Ladle hot broth over noodles and pork. Top with bean sprouts, cilantro, Thai basil, and optional chili-garlic oil. Serve with lime wedges on the side. Encourage each person to squeeze lime and add extra satay if desired.