Rinse and drain the bean sprouts. Rinse the chives, drain, and cut into thirds. Mince the garlic, dice spring onions into 0.5 cm lengths, and slice the Thai chilli and lemon into small wedges. Set everything aside in separate bowls.

Rinse and drain the prawns, then set aside. Wash the pork neck, then pat dry with a paper towel and marinate with half of the Ahh Maa Pork Seasoning (1 sachet for 2 servings / 2 sachets for 4 servings / 3 sachets for 6 servings) for 10–20 minutes. In a separate bowl, mix the minced pork with the second half of the Ahh Maa Pork Seasoning (1 sachet for 2 servings / 2 sachets for 4 servings / 3 sachets for 6 servings). Wash the pork liver thoroughly, place in a bowl, and rub with salt (2 tsp per piece). Set all aside.

In a large pot, combine Ahh Maa Pork Stock with water (1 L for 2 servings / 2 L for 4 servings / 3 L for 6 servings) and bring to medium heat. Peel the brown onion, then cut into quarters while cutting half way through to keep the onion intact. Rinse and add to the pot. Add rock sugar and Ahh Maa Vietnamese Pork Stock Seasoning to the pot and bring to a gentle simmer. Keep an eye on the water level and top up as needed to maintain it throughout the cook.

Tip: This onion technique allows the onion to release flavour quickly without breaking apart into the broth.

In a hot medium/large pan on high heat, sear the marinated pork neck in vegetable oil (2 tbs per piece) for approximately 8 minutes or until lightly browned on all sides.

Transfer the pork into the broth and simmer for 30 minutes. After 10 minutes of simmering, add the pork liver to the pot and continue to cook, skimming off any impurities to keep the broth clear.

In a small pan, heat vegetable oil (3 tbs for 2 servings / 6 tbs for 4 servings / 8 tbs for 6 servings) over low to medium heat. Add the minced garlic and fry until golden and crispy, stirring occasionally. Strain to separate the fried garlic from the garlic oil. Set both aside.

In the same pan, add garlic oil (1 tsp for 2 servings / 2 tsp for 4 servings / 3 tsp for 6 servings) and fried garlic (1 tsp for 2 servings / 2 tsp for 4 servings / 3 tsp for 6 servings) over medium-high heat. Add the seasoned minced pork and stir-fry for 10 minutes, until browned and fully cooked. Set aside.

Add the prawns and quail eggs to the broth and cook for 5 minutes, or until just cooked through. Remove and set aside.

Once the 30 minute timer for the pork & broth (step 3) is complete, remove the pork neck and liver from the broth, let it cool slightly, then slice into 2 mm thin slices.

Tip: Don’t worry if the pork liver looks slightly red in the centre. It will be perfect after being blanched again in the hot broth when serving.

Divide the Hủ Tiếu noodles evenly according to the number of servings. Boil a full kettle of water and pour it into a large heatproof bowl with 2 Tbs of vegetable oil.

Dip each portion of Hủ Tiếu noodles into the hot water for:

• 10 seconds for a firm texture
• 20 seconds for a soft texture.

Using a strainer, remove the Hủ Tiếu noodles, drain thoroughly, and transfer them to the serving bowl.

In each bowl of noodles, add 1 Tbs of cooked minced pork, a portion of sliced pork neck and liver, prawns, quail eggs and some of the cut chives, arranging the toppings evenly around the bowl so they warm through when the broth is added. Finish with 1 tsp of fried garlic on top.

Tip: Divide the toppings evenly based on the number of servings to ensure each bowl receives the right amount.

Remove the onion from the broth & pour hot pork broth into each bowl until the ingredients are covered. Garnish with spring onions, fried shallots, and sliced chilli. Serve alongside bean sprouts and a lemon wedge for optional flavour adjustment. Serve hot and enjoy!