Heat oil in a wok and fry sliced garlic over medium-low heat until golden and crispy, then remove and drain on paper towels.
Bring pork bone stock to a boil in a pot. Add shrimp paste and stir until dissolved.
Add dried shrimp to the stock and simmer for 5 minutes to extract flavor.
Season with fish sauce, dark soy sauce, palm sugar, and white pepper. Taste and adjust seasoning.
Boil rice noodles in a separate pot of water according to package instructions, then drain well.
Bring broth to a rolling boil. Quickly add pork shoulder slices and cook for 2 minutes until just cooked through.
Add pork liver and pork blood cake, and cook for 1-2 minutes until they firm up.
Boil quail eggs separately for 6 minutes, then cool in ice water and peel.
Divide cooked rice noodles between two bowls. Pour the hot broth with meat into each bowl.
Top with crispy fried garlic, halved quail egg, fresh Thai basil, cilantro, bean sprouts, long beans, dried chilies, and a touch of red chili paste.
Serve immediately while the broth is steaming hot. Adjust seasoning with fish sauce or chili paste to taste.
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