85g thick rice noodles
500ml hot chicken or vegetable stock
1 tsp fish sauce
juice ½ lime
1 star anise
1 handful raw shrimp
handful mint and coriander leaves
chopped red chilli, to serve
Boil the noodles until al dente, then drain. Put the stock in a pan with the fish sauce, lime juice, star anise and pinch of sugar.
Bring to the boil and add the noodles and shrimp. Warm through, then pour into a bowl and serve topped with the mint, coriander and chilli.
Recipe adapted from: Good Food