Rinse and drain the bean sprouts and set aside.. Rinse the chives, drain, and cut into thirds. Rinse the dried shrimps, soak in water for 10 minutes, then drain and set aside.

Slice the spring onions into 0.5 cm lengths. Slice the thai chilli and cut the lemon into small wedges. Set everything aside in separate bowls.

Rinse and drain the prawns and squid, 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, combine the minced pork with the remaining Ahh Maa Pork Seasoning. Wash the pork liver well, rub with salt (2 tsp for 2 servings / 4 tsp for 4 servings / 6 tsp for 6 servings), rinse thoroughly, then set 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.

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, add the pork liver into the broth and continue simmering. Skim off any impurities during cooking to keep the broth clear.

In the same pan, heat vegetable oil (3 Tbsp for 2 servings / 6 Tbsp for 4 servings / 9 Tbsp for 6 servings) over medium heat. Add the seasoned minced pork and stir-fry for 5 – 10 minutes, until browned and fully cooked. Set aside.

Add the prawns, squid and quail eggs to the broth and cook for 5 – 10 minutes, or until just cooked through. Remove and set aside.

Once the 30 minute timer for the pork & broth (step 5) is complete, remove the pork neck and liver from the broth, let it cool slightly, then slice into 2 mm thin slices.

Place the Ahh Maa Dry Noodle Sauce into a small saucepan over medium-low heat and bring to a light simmer. Add the fried garlic and fried shallots, then simmer for a further 2 minutes. Transfer to a bowl and allow to cool slightly. The sauce will thicken as it cools.

Blanch the chives for 10 – 30 seconds in the broth, then set aside for serving.

Divide the egg noodles evenly based on the number of servings you are making and loosen them in a bowl. Microwave each portion for 30 seconds, one at a time, and place each serving in a separate bowl. Set aside.

Prepare cold water in a large bowl and set aside. Place the first portion of microwaved egg noodles in a strainer and lower them into boiling water. Cook for 15 seconds for a firm texture or 25 seconds for a soft texture, while stirring occasionally.

Once cooked, remove the noodles with a strainer, shake off the excess water and immediately dunk them into the cold water bath for 5–10 seconds to prevent clumping. Do not discard the pot of water as this will be used to cook the other portions. Shake off excess water and transfer to a serving bowl. Repeat for the other portions.

Blanch the liver inside the pork broth till the liver is no longer red. In each bowl of noodles, place bean spouts underneath. Add 1 Tbs of cooked minced pork, sliced pork neck, liver, prawns, squid, quail eggs and cut chives, arranging the toppings evenly around the bowl. Garnish with some sliced spring onions and thai chilli. Keep excess spring onion and chives for the pork broth.

Remove the onion from the broth & pour hot pork broth into small serving bowls and garnish with additional spring onions and chives.

Serve alongside extra thai chilli and lemon wedges for optional flavour adjustment.

Spoon 2 – 3 tablespoons of Ahh Maa Dry Noodle Sauce over each serving and mix thoroughly before enjoying.