1 1/8 pounds pork bones
4 cloves garlic, halved
One 3/4-inch piece ginger, peeled, halved
2 spring onions
1 stalk lemongrass
7 ounces lean pork tenderloin, diced
3 1/2 ounces pork liver, diced
2 tablespoons padek (Laotian fermented fish sauce) or mam nem (Vietnamese fermented anchovy sauce)
1 tablespoon toasted rice powder
4 spring onions, finely sliced
2 red chiles, sliced, plus extra for garnish
2 handfuls fresh mint leaves
1 handful sliced fresh cilantro
Juice of 1 lime
6 snake beans, cut into 1 1/2-inch pieces
6 Chinese mustard green leaves
4 bitter melon stems, with leaves
2 apple eggplants (aubergines), quartered
1 Lebanese (short) cucumber, sliced
Sticky rice, to serve
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