Phnom Penh-style noodle soup with prawns and pork (Hủ tiếu Nam Vang)

1. Put the pork bones in cold water, boil for 5 minutes, drain and rinse. Return to the pot with fresh water (3 litres), the halved and charred onion, the daikon in large chunks and the rinsed dried shrimp, and simmer gently for 1.5-2 hours, skimming off the foam.

2. Strain and season with the fish sauce, sugar and salt – the broth should be clear and slightly sweet.

3. Finely chop the garlic and fry in the oil until golden; set the garlic oil aside.

4. Peel the prawns and cook in the hot broth for 1-2 minutes; drop the minced pork into the broth in small spoonfuls and cook for 3 minutes; boil and peel the quail eggs.

5. Cook the noodles and divide between bowls; top with prawns, pork and halved quail eggs, and ladle over the hot broth.

6. Drizzle with garlic oil, sprinkle with crispy shallots, spring onion, coriander and white pepper and serve with bean sprouts and lime.

Tip: A soup that came to Saigon from Cambodia's Chinese community (Nam Vang is Vietnamese for Phnom Penh). It can also be ordered dry: noodles with toppings and a little sauce, with the broth in a separate bowl.