Khanom jeen nam ngiao

Step 1: Put 1 ⅛ lb pork spare ribs in a large pot, cover with cold water, bring to a boil and boil for 5 minutes. Drain, rinse the ribs and the pot to get rid of the grey scum.

Step 2: Return the ribs to the pot with 7 ½ cups water. Bring to a boil, then simmer gently, partly covered, for 40 minutes, skimming now and then, until the meat starts to pull away from the bone.

Step 3: While the ribs cook, drain the 8 dried long red chillies and pound or blend them with ½ tsp salt, 1 stalks lemongrass, ⅓ oz galangal, 5 shallots, 6 cloves garlic and 1 ½ tsp shrimp paste to a smooth paste.

Step 4: Heat 2 tbsp vegetable oil in a wok over a medium heat and fry the paste for 3 minutes, stirring, until it darkens and smells fragrant.

Step 5: Add 9 oz minced pork and stir-fry, breaking it into small crumbs, for 4–5 minutes until no pink remains and it reaches 160°F (160 °F).

Step 6: Add 14 oz cherry tomatoes and cook for 5 minutes until they soften and start to collapse.

Step 7: Scrape everything into the rib broth with the drained ½ oz dried red cotton-tree flowers (dok ngiao). Simmer for 15 minutes so the broth turns red and slightly tangy.

Step 8: Season with 3 tbsp fish sauce and 1 tsp palm sugar. Taste: it should be savoury and gently sour, with a mild chilli warmth. If you use blood cubes, add them now and simmer for 5 minutes until heated right through and firm.

Step 9: Meanwhile, cook the 1 ⅓ lb fresh khanom jeen rice noodles: rinse fresh noodles briefly under hot water, or boil dried vermicelli for 3–4 minutes until just tender, drain and rinse.

Step 10: Divide the noodles between four deep bowls and ladle over the hot broth with the ribs, pork and tomatoes. Serve with bean sprouts, cabbage, lime, crispy garlic, spring onion and coriander for everyone to add as they like.