Tom yum-style rice noodle soup with pork

Soak the noodles in cold water for 2 hours, then drain well.

To make the chillies in vinegar, cover the chopped chillies in vinegar and leave to soak for a couple of hours.

Fill a wok or deep saucepan with water and bring to the boil. Add the noodles and bean sprouts, and boil for 1 minute, until the noodles are soft and the sprouts are half-cooked. Drain well, and transfer the noodles and sprouts to a serving bowl and set aside.

Using a pestle and mortar, lightly pound the garlic and coriander roots.

In the same wok or saucepan, bring the stock to the boil and add the pounded garlic and coriander roots. Reduce the heat and simmer for about 2 minutes until fragrant.

Break-up the minced pork and add to the simmering liquid. Carefully skim the surface while the pork cooks, so the soup remains clear. Stir in the fish sauce, sugar and vinegar. Simmer for about 15 minutes.

When the pork is cooked, add the peanuts, salted cabbage and chilli powder and continue simmering for a minute.

Pour the soup over the noodles and bean sprouts in serving bowls and stir in the lemon juice.

Garnish with coriander leaves, black pepper and fried garlic. Serve with little bowls of the chillies in vinegar, bird's eye chilli powder, fish sauce and sugar, so that each diner can season their own soup as they wish.