Rice noodle beef broth

Warm a large saucepan over a medium heat. When hot, add the star anise, cinnamon, coriander seeds and Sichuan peppercorns. Toast the spices for 2 minutes until fragrant, then add the stock and salt. Cover and simmer over a medium heat for 18 minutes.

Strain the beef broth to remove the spices, then return it to the pan. Add the pak choi and rice noodles and cook for 1-2 minutes, until piping hot and the greens are just tender.

Add the noodles to two warmed bowls, ladle over the stock, then top with the pak choi. Add the garnishes, if using, and serve with wedges of lime to squeeze over.