Spiced Pork Noodle Soup

Prepare the Pork

1. Place the pork bones and pork neck in a large pot. Fill it with water to cover all the meat and bones.
2. Bring the pot to the boil and boil for 5 mins.
3. Remove the bones and wash under tap water to remove all the scum and impurities.
4. Discard the water in the pot and scrub the pot clean.

Make the Broth

1. Return the cleaned pork bones and neck to the clean pot and fill with 10 cups of water.
2. Place the dried shrimp, star anise, cinnamon, cloves, cardamom and bay leaves in a stock sock/bag. Add this stock bag into the pot.
3. Add rock sugar.
4. Bring the pot to the boil then reduce the heat to a simmer.
5. Cover and let the stock simmer gently for 1 1/2 hours. Check occasionally and skim any scum build up in the stock and discard.
6. After this time, remove the piece of pork neck and chill in the fridge to firm up overnight.
7. Remove the pork bones and discard.
8. Add tinned condensed tomato soup and fish sauce. Bring the stock to a boil and then reduce the heat to a simmer.
9. Simmer for 30mins - 1 hour.
10. Taste the broth and season.
11. Leave it to cool to room temperature, then cover and refrigerate overnight.
12. About 45 minutes before serving, take out your prepared broth from the fridge. Remove any excess fat which collected on the surface. Bring the pot to the boil and have it lightly simmering ready for plating.

Assembling

1. Place one piece of lettuce (roughly torn) at the bottom of each noodle soup bowl.
2. Prepare noodles per packet instructions then divide evenly among the 4 noodle soup bowls.
3. Take out your piece of pork neck from the fridge and cut into thin slices. Place 5 or so slices on top of the noodles in each bowl.
4. Bring a medium pot of water to the boil. Place fish balls and fish cakes in the water and remove when they have warmed through.
5. Distribute the fish balls and fish cakes evenly amongst the 4 bowls.
6. Place the garlic granules and oil in a heatproof bowl. Microwave for 30secs on 1000W. The garlic should be golden and the oil sizzling. If necessary, zap in 10 sec increments until your garlic develops a golden colour and the oil is sizzling. Set aside.
7. Ladle in the hot broth into each bowl.

Garnish each bowl with:

• A spoonful of crispy garlic oil.
• A handful of chives.
• Chopped coriander.
• Sliced Spring onion.
• Chilli to taste.