Roast pork and noodle soup

SERVES 4 PREP AND COOK TIME 25 MINUTES

1 litre salt-reduced beef stock 2 teaspoons fish sauce 1 tablespoon lime juice 1 teaspoon brown sugar 1 tablespoon finely chopped lemongrass ½ small (200g) daikon, chopped finely 1 medium (200g) red capsicum, chopped finely 100g dried rice vermicelli noodles 1 cup (80g) bean sprouts 250g finely sliced roast pork ½ cup Thai basil leaves 1 long red chilli, sliced finely

1 Combine stock, fish sauce, lime juice, sugar, lemongrass and 2 cups water in a large saucepan over medium heat. Bring to a simmer and stir until sugar has dissolved. Add the daikon and capsicum and continue to simmer for a further 5 minutes. 2 Add the noodles to the saucepan and cook for 5-7 minutes or until noodles are soft. 3 Divide the soup between four bowls and top with the bean sprouts, pork, basil and chilli. Not suitable to freeze or microwave.