Mi Quang

Step 1: Mix the 14 oz pork belly or shoulder with half the 3 shallots, half the 3 cloves garlic, the 1 ½ tsp ground turmeric, 2 tbsp fish sauce, 1 tsp caster sugar and ½ tsp black pepper. Leave for 15 minutes while you prepare the rest.

Step 2: Trim the legs and feelers off the 10 ½ oz raw prawns, shell on with scissors and cut along the back to remove the dark vein, leaving the shells on for flavour.

Step 3: Heat 2 tbsp of the 2 ⅛ tbsp vegetable oil in a heavy pan over a medium-high heat. Fry the remaining shallots and garlic for 30 seconds, stir in the 1 tsp sweet paprika, then add the pork and cook, stirring, until browned on all sides.

Step 4: Pour in the 3 ¼ cups chicken or pork stock, bring to the boil, then cover and simmer gently until the pork is tender.

Step 5: Add the prawns and simmer for 2–3 minutes, just until pink and opaque all the way through. Common mistake: adding the prawns with the pork. They turn tough and rubbery; they need only minutes. Taste the broth: it should be concentrated and well seasoned, as you'll use only a little.

Step 6: Cook the 14 oz wide flat rice noodles (mì Quảng or 1 cm pho noodles) in boiling water following the packet, until soft but still chewy. Drain, then toss with the remaining ⅞ tbsp vegetable oil and the ½ tsp ground turmeric so they turn yellow and don't stick.

Step 7: Toast the 2 sesame rice crackers (bánh tráng mè) one at a time over a gas flame with tongs, or microwave each for about 1 minute, until puffed and crisp all over.

Step 8: Put the 3 ½ oz lettuce and some 1 oz mint, Thai basil and coriander in the bottom of four wide bowls and add the noodles. Top with pork, prawns and 8 quail eggs, boiled and peeled, then spoon over about 100 ml of hot broth per bowl.

Step 9: Finish with 2 ⅛ oz roasted peanuts and 3 spring onions, break a piece of cracker over each bowl and serve with 1 limes and 2 red chillies. Mix everything together before eating.