4 litres meaty stock made with pork or chicken bones
1 small Chinese cabbage
1 bunch spring onions, sliced
1 bunch Chinese celery, chopped
1 bunch pak boong or spinach
1 package rice vermicelli, soaked
Dried chilli flakes, fish sauce, pickled chillies to taste
Directions Prep:30min › Cook:30min › Ready in:1hr
Using a mortar and pestle, pound the sesame seeds, green Thai chillies and garlic into a paste. Add the red tofu and lime juice. Smash together well. Add the sugar and enough stock in order to create a dipping sauce consistency.
Next for the meats, mix together the eggs, soya sauce, garlic and pork fat (in Thailand, the temperature is high enough that rendered pork fat is in liquid form).
Divide the marinade mixture between the pork, chicken, livers and squid and mix each separately.
Heat the stock up to a simmer in a pot and place on a portable burner in the middle of the table.
Arrange the sauce, meats, vegetables and condiments in bowls and platters around the simmering stock.
Individually, your guests can create their own noodle soup to meet their desires by dropping the ingredients into the pot.
Starting with the meats, then the vegetables and noodles. The guest can then take out the cooked soup ingredients with a slotted ladle and place in their own bowl. Use a normal ladle to get the tasty stock.