85g/3oz thick rice noodles
500ml/18fl oz hot chicken or vegetable stock
1 tsp fish sauce
Juice ½ lime
1 star anise
1 handful small raw prawns
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 prawns.
Warm through, then pour into a bowl and serve topped with the mint, coriander and chilli (remove star anise before eating).