Spicy rice vermicelli in soup recipe (khao pun nam jio)

3 cloves garlic

4 large red chillies

500 g (1 lb) belly pork in a piece

1 fresh pork hock

1 kg (2 lb) pork bones

1/2 set pig's lungs

3 litres (5 pints) water

10 slices galangal

6 kaffir lime leaves

4 tablespoons country fish paste water

salt to taste

500 g (1 lb) fine-fleshed fish fillets

500-750 g (1-11/2 lb) rice vermicelli, soaked in cold water until soft

1/2 green pawpaw, peeled and shredded

1 can shredded bamboo shoots

1/2 banana blossom, thinly sliced across or 250 g (9 oz) beansprouts

a few cabbage leaves, finely shredded

250 g (9 oz) longbeans or stringless beans, cut into small rounds

1/2-1 bunch water spinach (phak bung), cut into 2-5 cm (3/4-2 in) lengths