Cambodian Breakfast Noodles

Ingredients

• 1 rack baby back ribs (1 1/2 pounds), rack cut in half
• 1 Granny Smith apple, cored and cut into 1-inch pieces
• 2 small heads of garlic, cloves peeled and crushed
• 4 ounces fresh ginger, peeled and coarsely chopped
• 1 medium onion, chopped
• 1/3 cup Asian fish sauce
• 2 teaspoons instant dashi powder
• 1 teaspoon Chinese five-spice powder
• 8 ounces thin rice noodles
• Boiling water
• 6 ounces Broccolini or Chinese broccoli, trimmed and cut into 1 1/2-inch pieces
• Thinly sliced scallions and jalapeño, for serving
• Mint, basil and cilantro leaves, for serving

Instructions

1. In a large pot, cover the ribs, apple, garlic, ginger and onion with 3 quarts of water and bring to a boil over high heat, then simmer over moderately low heat until the ribs are very tender and the liquid is reduced by half, about 2 hours. Transfer the ribs to a work surface and let cool slightly, then cut the rack into individual ribs.
2. Strain the broth through a fine-mesh sieve into a heatproof bowl, discarding the solids. You should have 6 cups of broth; add water if needed. Return the broth to the pot and stir in the fish sauce, dashi and five-spice powder. Bring to a simmer over moderately high heat, then keep warm over very low heat.
3. Meanwhile, in a large baking dish, cover the noodles with boiling water and let stand until softened, about 20 minutes. Drain well.
4. In a large saucepan of salted boiling water, blanch the Broccolini until crisp-tender, about 2 minutes. Drain well; pat dry.
5. Transfer the noodles to 4 bowls and ladle the broth over them. Top with the ribs and Broccolini. Serve with thinly sliced scallions and jalapeño, as well as mint, basil and cilantro leaves.