Grill the ginger and onion until the skins are charred.

Place the pork bones in a pot and pour over boiling water. Place in a sink and run cold water over the pork.

Place the bones and cold water into a large stock pot and bring to a boil. Add the grilled onions, ginger, carrots, celery, daikon and coriander roots and simmer gently for at least 2 hours to build flavour in the stock.

Skim the stock with a ladle frequently and discard the accumulated protein from the stock.

Strain the stock, add the fish sauce and soy sauce, season with salt to taste and put the stock back over low heat.

Heat the vegetable oil in a wok over medium heat, add the garlic and fry until fragrant – do not burn the garlic as it will be bitter. Add the fermented soybean paste, chilli powder and flakes and fry until fragrant, approximately 2 minutes. Add the chopped tomatoes and fry over medium heat for another 4-5 minutes.

Mix in the pork mince and fry for another 5 minutes or until the meat is well cooked. The final result should resemble a thick Bolognese sauce. Keep the sauce warm until ready to plate. Add half the spring onions to the mix.

Cook the noodles per packet instructions. As a guide, these wide noodles take around 7 minutes to cook. Start testing for doneness around 5 minutes.

Place the noodles in the individual serving bowls. Ladle over the stock. This will help the noodles not to stick.

Spoon over the sauce and add the bean sprouts and the remaining spring onions. Top with coriander.

Serve with the remaining condiments. Remember that in Southeast Asia everyone at the table adds their favourite condiments to taste.