Egg noodle soup with red roast pork and wontons (Ba mi mu daeng)

1. Cut the pork loin lengthways into two strips; mix the honey, palm sugar, soy sauce, oyster sauce and crushed garlic, turn the meat in it and refrigerate for at least 1 hour (or overnight).

2. Preheat the oven to 200 °C; put the meat on a rack and roast for 30-35 minutes, brushing twice with the marinade, until sticky and caramelised outside; rest, then slice thinly.

3. Mix the minced pork with the sesame oil, white pepper and a pinch of salt, put a teaspoonful in the centre of each wonton wrapper, moisten the edges and fold into little bundles.

4. Bring the stock to the boil with the crushed garlic and season with the fish sauce; cook the wontons in it for 4-5 minutes until they float to the top.

5. Cook the egg noodles separately in water according to the packet, adding the bok choy for the last minute, then drain together.

6. Divide the noodles and bok choy between bowls, top with slices of red pork and wontons, ladle over the hot broth and sprinkle with spring onions.

Tip: A Chinese-Thai street classic, eaten as a soup or "dry", with the broth on the side in a small bowl. You can roast the red pork ahead in a larger batch – it is excellent in fried rice and sandwiches too.