Directions

1. 1. In large rondeau, heat oil and sweat garlic, onion, and bay leaf. Add neck bones and stir to coat with oil and cook for 20 minutes. Add stock, bring to a boil, and simmer for 20 minutes Add fish sauce and tamarind sauce and simmer for 1 hour. Add taro, bok choy and squash and simmer for 20 minutes until tender. Add bok choy leaves to garnish
2. 2. In a saucepan, bring water to a boil and add tamarind paste. Whisk until smooth sauce consistency.
3. 3. In medium pan, bring water to boil, add chiles and salt, let go for 15 seconds and add jasmine rice. Move rice around, lower heat to low and cover. Cook for 20 minutes until rice has absorbed water
4. 4. In blender, combine oil and chiles and puree until smooth.
5. 5. In a bowl, ladle soup with even ingredients, squirt over chile oil, add scoop of rice and toasted chiles.