Rice Noodle Soup

For the broth: Soak cuttlefish in lukewarm water for 15 minutes. Drain and rinse well. Cut spareribs into individual pieces. Rinse radish and coarsely chop. Cut onion in half (with peel). Combine all with 4 liters (approximately 4 1/4 cups) of water in a large pot and add peppercorns, pickled radish, fish sauce and soy sauce. Bring to a boil.

When the broth has boiled vigorously once, reduce heat and simmer until reduced to 2.5-3 liters (approximately 10 1/2 to 12 1/2 cups) of liquid, 2-3 hours. While broth cooks, skim off foam occasionally. Pour broth carefully through a damp cloth strainer or a fine sieve. Discard solids.

For the soup: Cut pork neck into 3-4 cm x 10 cm (approximately 1 1/2 inch x 4 inch) long strips. Mix soy sauce and Chinese 5-spice powder, spread on the meat and marinate at least 30 minutes. Place rice noodles in cold water for 30 minutes. Halve king prawns lengthwise, devein and rinse.

Prepare serving garnishes: Rinse scallions, trim and chop finely. Rinse herbs and pluck leaves off thick stems. Cut lime into eighths. Arrange all garnishes on small plates or in bowls.

In a non-stick grill pan or on a preheated grill, cook pork neck on each side for 6-8 minutes. Cut into thin slices. Bring prepared broth to a boil, add prawns and cook about 1 minute. Meanwhile, cook rice noodles until al dente in plenty of boiling salted water according to package instructions, 1-2 minutes. Drain and place in large preheated soup bowls. Rinse bean sprouts and add along with meat and shrimp to bowls. Top with boiling hot broth.