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

• 2 lb egg noodles thin

Xa Xiu (Char Siu Pork)

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

Broth Prep

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

Broth

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

Noodle Seasoning

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

Tep Mo (fried pork fat)

• 1/2 /2 lb pork fat for tep mo, raw

Accoutrement

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