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Ingredients
  • subheading: For the pork stock:
  • 3 lb pork neck or back bones, see note 1
  • 3.7 qt water
  • Half an onion, large dice, see note 2
  • Half a head garlic, peeled and smashed
  • ½ teaspoon white peppercorns, cracked
  • 2 tablespoon soy sauce
  • 2 tablespoon fish sauce
  • subheading: For the Leng Saeb Broth:
  • 2 cups pork stock, from above
  • 3 tablespoon lime juice
  • 1 tablespoon fish sauce, approx
  • 2 teaspoon sugar
  • 3 tablespoon chopped garlic
  • 3 to 4 Thai chilies, seeds removed if needed
  • ⅔ cup chopped cilantro, if you have sawtooth coriander, you can add it too
  • Jasmine rice for serving
  • Check Out Ingredients and Kitchen Tools I Use
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  • Notes
Steps
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