Boat noodles at Un Chai

Bring the made-ahead broth to a boil with beef balls and braised beef shank (slow cooked four and a half hours); season with white and black pepper, the house stir-fry sauce, chili vinegar and a splash of fish sauce.

Blanch fresh rice noodles for only three to four seconds and put straight into the serving bowl.

Add pork blood to the broth to flavour and thicken it, taste, and pour over the noodles.

Top with bean sprouts, the herb mix, Chinese celery stems, fried garlic, crispy pork rind and garlic oil.