Serves 4

  1. Heat the coconut oil in a pan over a medium heat and add the pancetta. Cook for a few minutes until it starts to crisp.
  2. Add the shallot, ginger, garlic, chilli, lemon grass, lime leaves, cinnamon stick and star anise, and sauté for about 5 minutes.
  3. Add the fish sauce and stir, then add the white wine and chicken stock. Simmer for about 20 minutes.
  4. While this is cooking, prepare the rice noodles according to the instructions on the pack and leave to the side.
  5. Add the soy sauce, honey, lime zest and juice to the broth. Add the crunchy greens and herbs.
  6. Divide the noodles between 4 bowls, then portion out the broth. Garnish to taste and serve.

Shopping List

  • 2 tbsp coconut oil
  • 250g smoked pancetta, chopped
  • 1 large shallot, peeled and finely chopped
  • 5cm ginger, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 bird’s eye chilli, finely chopped
  • 1 lemon grass stalk, finely chopped
  • 3 lime leaves
  • 1 large cinnamon stick
  • 2 star anise
  • 2 tsp fish sauce
  • large glass white wine
  • 1L chicken stock
  • 500g rice noodles
  • dash soy sauce
  • 1 tsp honey
  • 1 lime, zest and juice
  • 250g peas
  • 100g broad beans, podded
  • 250g asparagus spears
  • handful of chives, dill and mint, chopped
  • sliced red chilli for decoration