Kuay teow nam sai (clear rice noodle soup for toddlers)

Step 1: Soak 5 ½ oz thin rice noodles (sen lek) in warm water for 10 minutes, until soft and pliable, then drain.

Step 2: Simmer 1 litre no-salt chicken stock with 3 garlic cloves and 3 coriander roots or stalks for 10 minutes to flavour it, then lift out the garlic and roots.

Step 3: Mix 7 oz pork mince with 1 pinch ground white pepper and 1 tablespoon of water, and roll into small balls the size of a grape, or simply crumble it. Drop into the simmering broth and cook for 4–5 minutes, until the balls float and are cooked through with no pink (at least 160°F).

Step 4: Add 3 ½ oz Chinese cabbage or morning glory and cook for 2 minutes, until tender.

Step 5: Dip the noodles in the broth for 30 seconds to heat them, then divide into bowls with the pork and greens and ladle over the broth. The common mistake is leaving the noodles sitting in the soup: they swell and go mushy.

Step 6: For a toddler, snip the noodles short, halve or quarter the pork balls and cool until warm. Adults can add 1 tsp fish sauce to their own bowls.

Step 7: Keep the noodles and broth separately. Cool quickly, cover and keep in the fridge for up to 2 days; the broth and pork balls freeze for up to a month. Reheat the broth until piping hot, add the noodles, then cool before serving.