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

Rinse and drain the prawns, then set aside. Wash the pork, then pat dry with a paper towel and marinate with half of the Ahh Maa Meat 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 Meat Seasoning (1 sachet for 2 servings / 2 sachets for 4 servings / 3 sachets for 6 servings).

Set both proteins aside, ready for cooking.

In a large pot, combine Ahh Maa Slow Cook Pork Broth Concentrate 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. In a hot medium/large pan, sear the marinated pork piece in vegetable oil (2 tbs for 2 servings / 4tbs for 4 servings / 5tbs for 6 servings) for a total of approximately 8 minutes or until lightly browned on all sides.

Transfer the pork into the broth and simmer for 30 minutes, skimming off any impurities to keep the broth clear.

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

In a small pan, heat vegetable oil (3 tbs for 2 servings / 6 tbs for 4 servings / 8 tbs for 6 servings) over low/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 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 piece from the broth, let it cool slightly, then slice into 2 mm thin slices.

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.

In each bowl of noodles, add 1 Tbs of cooked minced pork, a portion of sliced pork, prawns, 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 sliced pork, prawns and chives 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!