Vietnamese Pork Rib Broth with Lime & Herbs

Ingredients

• 1 kg pork ribs, cut into 6cm pieces
• 6 spring onions, white part only, thinly sliced
• 4 garlic cloves, finely chopped
• 25 gm ginger, thinly sliced (5cm piece)
• 1 tbsp whole black peppercorns
• 1 star anise
• 2 tbsp lemon juice, plus wedges, to serve
• 2 tbsp fish sauce, or to taste
• For deep-frying: vegetable oil
• 4 garlic cloves, thinly sliced on a mandolin
• 450 gm fresh rice noodles
• 150 gm bean sprouts
• 1 bunch garlic chives, cut into 3cm lengths
• 2 cups each mint, coriander and Thai basil (loosely packed)
• 4 long red chillies, thinly sliced
• Ginger marinade
• 10 red shallots, coarsely chopped
• 25 gm ginger, finely chopped (5cm piece)
• 10 coriander stalks, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 60 ml fish sauce (¼ cup)
• 2 tbsp caster sugar