Directions

To Make Broth

1. Dry fry galangal, coriander roots, coriander seeds, cinnamon, star anise and peppercorn until fragrant.
2. Add onion and garlic, fry until slightly charred.
3. Add 3L water and bring to boil.
4. Once boiled, add daikon, pandan leaves, chicken, pork and seasoning.
5. Bring broth back to boil, skim off froth from the meat.
6. Simmer broth for 2 hrs, add the remaining 1L water and continue boiling for another hr.
7. Taste the broth and add seasoning if required.
8. Strain the broth and it is now ready for the noodles.

To Marinate Pork

1. In a bowl, mix the fish sauce, soy sauce, oyster sauce and oil together.
2. Place the sliced pork tenderloin and mix thoroughly.
3. Set aside and marinate for minimum 15 mins to 1 hr.

To Serve

1. Blanch the noodles, bean sprouts and spinach in boiling water, then separate them into individual serving bowl.
2. In the simmering broth, add in the meatballs and marinated pork, stir them until cooked. Once cooked, divide them evenly onto the serving bowls.
3. Add the fresh Thai basil and pour the broth into the serving bowls.
4. Add fried garlic and oil, top with coriander, pork cracklings and chilli flakes/powder (optional) and serve immediately.