Kyay oh

Step 1: Mix 14 oz pork mince with 3 garlic cloves, ½ tsp ground white pepper, 1 tbsp fish sauce, 1 tbsp cornflour and 2 tbsp iced water. Stir hard in one direction for 2 minutes, then lift and slap the mixture back into the bowl 15–20 times, until it is sticky and springy.

Step 2: With wet hands, roll into walnut-sized balls (about 20). Chill on a plate while you start the broth.

Step 3: Fry 5 garlic cloves in 3 tbsp vegetable oil in a small pan over a medium-low heat for 3–4 minutes, until golden. Pour into a heatproof bowl; this garlic oil goes into every pot.

Step 4: Bring 6 ¾ cups pork or chicken stock to the boil with ⅔ oz fresh ginger, then lower to a gentle simmer. Season with 1 tbsp light soy sauce, ½ tsp ground white pepper and ½ tsp salt.

Step 5: Drop in the pork balls and simmer gently for 8–10 minutes, until they float, feel firm and reach 160°F in the middle.

Step 6: Add 5 ½ oz pork loin, stirring to separate them, and simmer for 2 minutes until they turn white and are cooked through.

Step 7: Soak or boil 9 oz thin dried rice noodles (vermicelli) following the packet until soft, then drain and divide between four small pots or deep bowls.

Step 8: Add 7 oz pak choi or watercress to the broth for 1–2 minutes until just wilted, then share out the greens, pork balls and pork slices between the pots.

Step 9: Bring the broth back to the boil. For brass pots or small saucepans on the hob, ladle in the broth, crack in 4 eggs and simmer covered for 4 minutes, until the whites are fully set and the yolks thickened. For bowls, poach the eggs in the pot of broth for the same time and slip one into each bowl. Anyone who wants a runny yolk should know this is not for pregnant women, young children or anyone with a weakened immune system.

Step 10: Spoon garlic oil over each pot and scatter with 2 spring onions and 1 handful fresh coriander. Serve bubbling, with 4 tbsp rice vinegar with chopped red chilli on the side.