Hội An thick noodles with pork and crispy crackers (Cao lầu)

1. Rub the pork loin with the soy sauce, oyster sauce, fish sauce, sugar, crushed garlic and shallots and the pepper and marinate for at least 1 hour.

2. Brown it on all sides in the oil in a pan, pour in the stock and the rest of the marinade, then cover and simmer gently for 40-45 minutes, turning, until tender.

3. Lift out and slice thinly; reduce the cooking liquid a little – this is the sauce.

4. Cut the rice paper into squares and fry in hot oil for a few seconds until crisp and puffed; drain on kitchen paper.

5. Cook and drain the thick rice noodles; put lettuce, bean sprouts and mint in the bottom of the bowls, then the noodles and the pork slices.

6. Spoon over a few spoonfuls of sauce (this isn't a soup – only a little liquid is needed), crumble the crispy crackers on top and serve with lime.

Tip: The signature dish of Hội An's old town; the original noodles are made with water from a local well and wood ash, so they can't be found elsewhere. At home use the thickest rice noodles or udon – and the crunchy topping is essential.