Bánh canh (Vietnamese thick noodle soup)

Instructions

1. Fry the finely sliced garlic and shallots in the oil until golden, then add the pork cut into thin strips.
2. Pour in the broth, bring to a gentle simmer and cook for 30 minutes, skimming if needed.
3. Season with the fish sauce, sugar and white pepper, then taste and adjust.
4. Soak the noodles in lukewarm water for a few minutes to soften them, then plunge them into the boiling broth for 2 to 3 minutes.
5. Drizzle the beaten eggs into the broth in a thin stream to form strands, then garnish with chives and spring onion.
6. Serve straight away with lime and chilli.