My little girl is so ready! Soon she will be running and enjoying my favorite soup with me.

Doc mung noodle soup (Bún dọc mùng)

(4 servings)

2 lbs spare ribs (chopped to 1-inch length)
4 bunches of dried vermicelli (cooked and drained)
2 dọc mùng (you can buy it in almost any Asian super market)
2 tomatoes (quartered)
1 tsp turmeric powder
2 tsp tamarind powder
1 pork hocks (chopped in 4 pieces, optional)
Spring onions (chopped to 1-inch length)
Fish sauce, salt, canola oil.

1. Marinate spare ribs and pork hocks if using with 1 tbs fish sauce for 1 hour.
2. In a stockpot, heat 2 tbs canola oil, add ribs and pork hocks, cook for about 10 minutes.
3. Add just enough water to cover the ribs and pork hocks. Season with more fish sauce and salt. Simmer for about 1 hour. Took the pork hocks out, and cool them in an iced water bowl for about 15 minutes then drain.
4. Add more water to the stockpot. Season again with fish sauce and salt.
5. Add turmeric powder and tamarind powder. Simmer for another 30 minutes.
6. Meanwhile, peel and slice dọc mùng, sprinkle with 1 tbs salt and set aside for 30 minutes, then wash in cold water and drain.
7. Before serving, add tomatoes, dọc mùng, and spring onion to the stockpot, turn the heat to high.
8. Divide cooked vermicelli into 4 big soup bowls, add spare ribs and pork hock, pour in the soup, and arrange tomatoes, dọc mùng on top. Sprinkle some more fresh spring onion. Serve hot.