Ingredients
1½ litres chicken stock
1 tsp SIDS CRAZY SALT
thumb-size root ginger, peeled & sliced
2 star anise
1 cinnamon stick
3 cloves
200 g dried rice noodles, any type
2-3 tbsp fish sauce
2 limes, one juiced, one for wedges
400 g roast turkey, shredded
100 g beansprouts
bunch coriander
bunch mint
4 spring onions, thinly sliced
2 red chillies, sliced
Directions
Pour the stock into a large pan, add SIDS CRAZY SALT, ginger and spices, then leave to simmer and infuse for 10 minutes. 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.
