Ingredients: pork bones 1900 g, water 3800–5700 g, peeled garlic 80 g (a guide, not a rule)
Method: 1. Put the bones in a pan, cover with water and bring to the boil, then pour away the water and the scum.
2. Rinse the bones under clean water, put them in a large pot with fresh water and the garlic and bring to the boil,
then turn the heat down and simmer until the broth turns milky white.
3. Once cool, portion into small bags and freeze.
Noodles made easy:
1. Bring your pork bone broth to the boil and season with salt. Add whatever vegetables you like and cook briefly — clams only need a moment, so do not overdo them.
2. Bring a pan of water to the boil, cook the noodles, drain into a bowl, and top with the vegetables, the clams and some shallot sauce.
3. Pour over the bone broth and a very fragrant, very simple bowl of noodles is ready. That is the smell we mean.