Thai boat noodles (assembly)

Soak the small rice noodles in water 10 to 15 minutes, just until soft and pliable, then hold in the fridge; do not over-soak or they swell and overcook in the bowl. Very thin rice noodles need only 5 minutes.

After the broth has simmered an hour since seasoning, taste and add a little salt at the end; if it has become too salty, add a little water. It should taste strong, since noodles and vegetables dilute it.

Serve chili vinegar on the side for guests, or add it straight away when cooking for one or two.

Put one portion of soaked noodles with bean sprouts and spinach in a noodle strainer and dip in boiling water for about five seconds.

Toss the noodles in the bowl with some garlic oil to stop them clumping, then add chili vinegar.

Heat the soup in a small pot with four meatballs and the marinated pork until the pork is done.

Pour in about half a tablespoon to a tablespoon of blood, stirring as you pour so it does not set in clumps; the broth thickens.

Pour the soup over the noodles, which should be undercooked so they finish in the bowl; top with crispy garlic and torn cilantro, and Thai basil if wanted.

Add extra roasted chilies ground with toasted kaffir lime leaves to taste.