Buto Butong Sotanghon

Ingredients for Buto Butong Sotanghon

• 1 1/2 kg pork back bones
• 150 g bean thread vermicelli noodles
• 2 liters water or chicken stock
• 1/2 small head Chinese cabbage, chopped
• 1 carrot, julienned
• 6 garlic cloves, minced
• 1 large red onion, chopped
• White ground pepper, to taste
• Fish sauce, to taste
• Spring onions, for garnish
• Fried garlic, for garnish
• Cooking oil
• Salt, to taste

How to cook Buto Butong Sotanghon

1. 1.Sauté garlic and onion in oil over low heat for 2 minutes.
2. 2.Add pork back bones and water or stock. Bring to a boil, skim any scum, cover, and simmer over medium-low heat for 1 hour 30 minutes.
3. 3.Add vermicelli and cook 10 minutes, adding more liquid if needed.
4. 4.Add cabbage and carrot; cook 3 minutes until tender-crisp.
5. 5.Season with fish sauce, salt, and white pepper. Garnish with spring onions and fried garlic, then serve hot.