Pork noodle soup is a comforting treat on a rainy afternoon.

I rummaged through the refrigerator and found a cleaned and chopped pork leg that my sister had sent me the other day. I suddenly remembered that I'd brought back a bag of untouched vermicelli from Binh Lieu, Quang Ninh province, from my trip there. I'd heard that vermicelli is a specialty in many rural areas of Northern Vietnam, like Quang Ninh, Thai Binh, Hai Duong, and Nam Dinh... so I decided to try making vermicelli with pork leg for a quick snack.

A comforting bowl of vermicelli with pork trotters on a rainy summer afternoon.

The large jar containing the pork broth was still in the refrigerator. Pour out about a bowlful, arrange the pork trotters and slices of pork in a saucepan, and turn on the heat. Since the pork trotters had only been blanched once, add plenty of water to make them tender. Once boiling, reduce the heat to low, skimming off the foam occasionally. Don't use high heat, or the broth will become cloudy and unappetizing!

After about 5-7 minutes, when the pork is almost tender, start seasoning with a little salt and fish sauce… Usually, when cooking soup, pepper is added last. Let the pot simmer gently. Prepare some chopped scallions and cilantro, and chili-infused fish sauce. Take the mung bean vermicelli out and put it in a bowl, add as much or as little as you like, pour cold water over it and blanch, then drain the water. The vermicelli strands will gradually expand and become glossy, just waiting for the pork broth to be poured into the bowl. Now it's time to add a little pepper to the pot.

When the meat is tender, especially the pork skin which should be slightly browned and flavorful, scoop out the meat slices and trotters first, then ladle the broth from the pot into the bowl, otherwise, if you're not careful, some pieces of meat might slip into the bowl and splash hot broth onto your hands.

I carried a small tray, on which sat a bowl of vermicelli noodles with chopped scallions, cilantro, and chili fish sauce. Outside, the rain gradually subsided, and the warm bowl of vermicelli with pork trotters was comforting with every bite. The pork trotters were fatty and chewy, and the vermicelli noodles were just the right balance of chewiness and softness. That little bit of enjoyment, of making my own favorite dish, something I craved, was a small joy in the day, after a long day of working on the computer.

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