Pork Stock Base for Mi and Hu Tieu

Luke Nguyen: The use of dried flounder and dried squid in this recipe is essential — their concentrated pungent flavour serves to lift the broth. Both are pale in colour with strong, fishy aromas, are tough and chewy and have a powerful taste. They’re both found in any Asian supermarket.

A small bowl of this broth can accompany a meat or poultry dish, served with rice — dishes such as ga