Koay teow th'ng

Step 1: Put 1 ⅛ lb pork bones and 1 ⅛ lb chicken wings or carcass in a pot of cold water, boil for 3 minutes, drain and rinse. Return to the pot with 10 ½ cups water and simmer gently for 40 minutes, skimming. Strain and season with 1 ½ tsp salt and ½ tsp ground white pepper.

Step 2: Fry 6 cloves garlic in 4 tbsp vegetable oil over a low heat for 3–4 minutes, stirring, until pale golden, then pour into a bowl. Common mistake: frying on a high heat; the garlic turns bitter in seconds.

Step 3: Season 5 ½ oz pork mince with a pinch of the remaining pepper. Drop small spoonfuls into the simmering broth and cook for 4–5 minutes, until firm and cooked through to 160°F.

Step 4: Add 5 ½ oz lean pork loin, 7 oz fish balls and 5 ½ oz fish cake and simmer for 3 minutes, until the pork is no longer pink and the fish balls float.

Step 5: Put 1 ⅓ lb fresh flat rice noodles (koay teow) and 5 ½ oz bean sprouts in a sieve and dip into a pan of boiling water for 20–30 seconds, just to warm through. Drain.

Step 6: Divide the noodles between bowls, add the pork and fish toppings and ladle over the hot broth. Finish with 1 tbsp preserved cabbage (tang chai), a spoon of garlic oil, 2 spring onions and the rest of the white pepper.