2 red chillies, sliced (leave the seeds in if you like it hot)
Pour the stock into a large pan, add the
ginger and spices, then leave to simmer and
infuse for 10 mins. Soak the noodles according
to the pack instructions, then drain and rinse.
Add the fish sauce and lime juice to the
stock and taste for seasoning – add more
fish sauce if you like. Divide the noodles
between four bowls, then top with the
shredded meat, beansprouts and a scattering
of herbs, spring onion and chillies. Ladle the
hot stock over the noodles, then serve with
more herbs and lime wedges for squeezing.