Mì Khô Xá Xíu (Vietnamese Dry Noodles with Char Xiu Pork)

• 2 2 lb thin egg noodles

Xa Xiu (Char Siu Pork)

• 2 2 lb pork shoulder
• 1 1 cup filtered water
• 2 2 Tbsp cooking wine
• 2 2 Tbsp light soy sauce
• 2 2 tsp garlic powder
• 2 2 tsp onion powder
• 1/2 1/2 tsp salt
• 1/2 1/2 bag Char siu / Chinese barbecue seasoning

Broth Prep

• 2-3 2-3 lb pork bones or pork spare ribs (I like half of each)
• 2 2 Tbsp salt
• tap water

Broth

• 14 14 cups filtered water
• 2 2 medium onions peeled, and left whole
• 2 2 Tbsp dry squid or dry shrimp toasted 3 min, then rinsed until clean
• 2 2 Tbsp salt
• 2 2 Tbsp sugar
• 1 1 tsp MSG (monosodium glutamate)

Noodle Seasoning

• 2 2 Tbsp neutral cooking oil
• 1 1 minced shallot medium
• 1 1 Tbsp minced garlic 
• 4 4 Tbsp oyster sauce
• 4 4 Tbsp soy sauce
• 2 2 Tbsp Chinese cooking wine
• 2 2 Tbsp sugar
• 2 2 Tbsp rice vinegar
• 8 8 Tbsp water

Tep Mo (fried pork fat)

• 1/2 1/2 lb raw pork fat for tep mo

Accoutrement

• 1 1 lb bean sprouts blanched
• 2 2 bunches chives cut into 2" pieces
• rice vinegar to taste
• spicy Chinese mustard to taste