Kuy teav

Step 1: Put 3 ⅓ lb pork bones (neck or ribs) in a big pot of cold water, bring to the boil for 5 minutes, then drain and rinse the bones and pot.

Step 2: Return the bones with fresh 14 ½ cups water, 1 onion, 10 ½ oz daikon (mooli), 1 oz dried shrimp or dried squid and ⅔ oz rock sugar or sugar. Bring to the boil, then reduce to a bare simmer and cook uncovered for 2 hours, skimming often. A common mistake is a rolling boil; it clouds the broth.

Step 3: Add 10 ½ oz pork loin or tenderloin to the broth for the last 20 minutes until it reaches 145°F in the centre, then lift out, rest for 5 minutes and slice thinly.

Step 4: Strain the broth, season with 3 tbsp fish sauce and 1 tsp salt and keep at a simmer. Stir 7 oz pork mince into a ladle of the broth in a small pan, breaking it up, and simmer for 5 minutes until cooked through (160°F). Cook 12 raw prawns in the simmering broth for 2 minutes until pink and opaque.

Step 5: Fry 6 cloves garlic gently in 3 tbsp vegetable oil for 3 minutes until golden; drain. Soak or cook 14 oz dried flat rice noodles (kuy teav) according to the packet, drain, and divide between bowls with 7 oz bean sprouts.

Step 6: Top with sliced pork, minced pork and prawns, ladle over the boiling broth, and finish with the fried garlic, 3 spring onions and 1 handful fresh coriander and holy basil. Serve 2 limes and 2 fresh red chillies at the table.