Crab and Pork Hock Soup with Udon Noodles

This is one of those gratifying dishes that I love to order at certain restaurants in Little Saigon that I know make a perfect bowl of soup. It’s a lovely bowl of thick noodles tangled in succulent crabmeat. Not only does crab add a great taste to the soup, but when its broken up in the soup it gives a nice texture. Pork hocks are the ankle joints of the pig, usually from the forelegs. If you don’t feel like making the pork stock, you can substitute ready-made chicken stock.