| 1 |
Place the chicken stock in a large saucepan with 2 cups water, onion, star anise, cinnamon, ginger, goat neck and fish sauce. |
| 2 |
Bring to the boil, then reduce the heat to low, cover and simmer gently for an hour. |
| 3 |
After an hour, uncover and refrigerate until cold. |
| 4 |
Once cold, strain the stock through a fine sieve into a clean saucepan. Reserve the goat neck and discard the remaining spices etc. |
| 5 |
Shred the goat meat and set aside. |
| 6 |
Place the stock over medium heat and bring to a simmer. Add the lime juice and shredded goat meat. |
| 7 |
Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes until softened. Drain. |
| 8 |
Divide the noodles between serving bowls. Spoon over stock then top with goat meat, bean sprouts, chilli and coriander leaves. Serve with lime wedges. |
