It is about 3 servings and $5.5 per serving.
Pork bone 3 pounds
Beef neck bone 3 pounds
Shanghai thin noodle 16 oz.
Shrimp 9 pieces
Fish balls 9 pieces
Scallion 3 tbsps
Spinach some (optional)
Blanch the bones in cold water until it is boil, turn the heat off then rinse under the running water.
Bring 4 quarts of water to boil then add the bones. When the water is boiling again, turn the heat to low and simmer it for 4-5 hours.
Cook the noodle in boiling water for 5 minutes or until it reaches you prefer tenderness. Rinse the noodle under running water for 30 seconds.
If you like vegetable in your noodle, precook it in boiling water too.
Discard all the bones and meat in the broth. I precooked my shrimps and fish balls in my broth too. Add only a few pinches of white pepper and some fish sauce to your taste.
Place some noodle in a bowl, add fish balls, shrimp, spinach and scallion then pour some broth to it.
I cooked my broth for 4 hours with the lowest heat, and the broth turns milky white. Even though I used bones, but there were still whole lot of meat connected to the bones. So the finished product will have a lot of oil on the top, if you don’t want your noodle soup to be too oily, make sure you skim the oil off.
把4夸脱的水煮开后加入骨头。当水再次沸时, 把火调小熬煮4-5 小时。
把面条放在碗里, 加入鱼丸, 虾, 菠菜和葱, 然后倒一些汤。