If the pork ribs come in a long strip, cut in between the bones to separate them. If there are meat-only parts, cut them down to ½ inch thick slices. Place the ribs in a large pot and cover with the stock or water.

1.5 lb Asian-style cut pork ribs, 6 cups unsalted pork or chicken stock

2 tablespoon fish sauce, 1 teaspoon sugar

To make the curry paste, grind the dried chilies into a powder using a coffee/spice grinder.

0.7 oz mild dried chilies, 3-4 spicy dried chilies

If using an immersion blender, place all remaining curry paste ingredients into a glass measuring cup, putting moist/liquid ingredients on top. Blend into a fine paste, lifting and changing position as you go, and stopping to scrape the sides once in between. Then add the dried chilies and blend to mix.

15 cilantro stems, 2 stalks lemongrass, 8 thin slices galangal, 10 cloves garlic, ½ cup chopped shallots, 1 Tablespoon fermented shrimp paste (gapi), 3 Tablespoons Thai fermented soybean paste (tao jiew)

If using a mortar and pestle, first pound the lemongrass, galangal, and cilantro stems into a fine paste. Then add the garlic and shallots and pound into a fine paste. Add the ground chilies, shrimp paste and tao jiew and pound to mix.

15 cilantro stems, 2 stalks lemongrass, 8 thin slices galangal, 10 cloves garlic, ½ cup chopped shallots, 1 Tablespoon fermented shrimp paste (gapi), 3 Tablespoons Thai fermented soybean paste (tao jiew)

In a wok or a large skillet, add the oil over medium high heat then add the curry paste. Saute constantly for about 3 minutes until the paste is aromatic. Add the ground pork and cook, breaking up the lumps, until the ground pork is is no longer clumpy, though it doesn’t need to be fully cooked. Remove from heat.

2 Tablespoons neutral oil, 14 oz ground pork

After the ribs are done simmering, add the blood cubes (or liver, if using) and tomatoes, and simmer gently for another 3-4 minutes until the tomatoes are soft but still intact.

7 oz blood tofu , 1.5 cups halved cherry or grape tomatoes

Cook the noodles by adding them to boiling water and cooking for about 7-10 minutes for dry noodles, and 2-4 minutes for pre-soaked noodles. Timing varies depending on the size so check them often; they should be tender with a slight chew but they should not be al dente. Meanwhile, prepare a large bowl of cold water for the noodles to cool.

12 oz dry Vietnamese rice vermicelli

Once done, scoop them out and place them into the cold water to stop the cooking. Drain into a colander and immediately divide them into serving bowls while they’re still wet and easy to separate.

To serve, ladle a generous amount of nam ngiew broth over the noodles, then top with any toppings of your choice. You can squeeze a little lime onto your plate for an extra zing.

Pickled mustard greens, Fresh lime wedges, Beansprouts, Cilantro or green onions, Fried garlic, Roasted chili flakes