In a large stockpot bring 1 litre of water to the boil. Add the pork ribs and chicken thighs, and simmer for 15 mins, skimming off any impurities.

Discard the water and drain the meat. Clean the stockpot, then add 2 litres water and return the meat to the pot. Add two pinches of salt and the ground white pepper, ginger, star anise, Szechuan peppercorns and spring onions. Bring to the boil, then simmer, covered, over a medium heat for 1 hr.

Meanwhile, prepare all the condiments by putting them in small dipping bowls.

Once the stock is ready, remove the ribs and chicken and shred the meat using two forks. Strain the stock and discard the spices, spring onions and ginger. Bring the stock to the boil.

Divide the noodles between two large, wide bowls. Garnish around the noodles with the bean curd skin, mushrooms, spring onions, chillies, shallots, Romaine lettuce, spinach, tiger prawns and coriander. Add the shredded cooked meats. Ladle the hot stock over each bowl, covering all the ingredients.

Serve with the condiments and season with your favourites. Eat the noodles, then drink the soup broth at the end.