Makes 4 to 6 servings

Curry Paste:

Makes almost ½ cup

• 1 teaspoon salt
• 3 to 4 cloves garlic, minced (1 tablespoon)
• 12 Chile De Arbol peppers, soaked, dried and minced
• 5 thinly sliced and minced galangal (about 1 tablespoon)
• 1 stalk lemongrass, green and hard parts removed, minced (1 tablespoon)
• 1 teaspoon minced coriander roots (can substitute with 2 teaspoon coriander stems)
• 1 ½ tablespoon minced fresh turmeric
• 1 ½ tablespoon minced shallot
• 1 teaspoon red miso

Pound the ingredients together in a mortar with a pestle into a paste starting with the salt and garlic before adding the rest of ingredients, one after another and only after each has been incorporated and pounded fully into a paste. Set aside or store in an airtight container and refrigerate. It will keep for several weeks.

• 1 pound pork spare ribs, cut into bite size pieces
• 5 to 6 thinly cut slices ginger
• 3 cups water
• 2 tablespoons rice bran oil
• 1 cup ground pork
• Curry Paste
• 1 teaspoon salt
• 2 teaspoons fish sauce
• 2 cups slightly under-ripe cherry tomatoes, halved

1. Put the spare ribs in a saucepan. Cover with water and cook over high heat until the water begins to boil. Remove and strain the ribs in a strainer in the sink and discard the water.
2. Transfer the ribs back into the saucepan and add the ginger and 3 cups of water. Bring to a boil; turn down the heat to simmer until the ribs are tender (about 20 minutes). Remove from the heat and set aside.
3. Heat the oil over medium heat in a large saucepan for about a minute before adding the curry paste. Stir to cook until fragrant. Add the ground pork and stir to cook until the pork is partially cooked.
4. Season with salt, fish sauce and stir. Add the cherry tomatoes.
5. Gently transfer the ribs and its sauce in. Stir to mix. Bring it to a boil. Turn down the heat to let the sauce simmer. Stir occasionally and cook for about 20 minutes to thicken the sauce. Taste for balance of flavor.

Accompaniments:

• One package (1 pound) freshly cooked and hot rice vermicelli or Bucatini pasta mixed with 1 teaspoon olive oil*
• 4 to 6 teaspoons crispy fried garlic
• 6 to 8 crispy fried whole dried Chile De Arbol peppers
• 1 cup shredded pickled mustard greens
• 1 cup shredded cabbage
• Lime slices

Assemble:

1. Put about 1 cup of noodles in an individual serving bowl.
2. Ladle the sauce over.
3. Garnish the top with 1 teaspoon crispy garlic, 1 to 2 crispy chilies, 1 tablespoon or more each of mustard greens and shredded cabbage.
4. When ready to eat, squeeze lime juice over everything, mix and enjoy.

* I used DeCecco Bucatini no. 15 which took about 11 minutes to cook.