Instructions: Soak the noodles in a bowl of warm water for about 20 minutes or until they are soft.

Drain them thoroughly in a colander and cut them into 5cm pieces.

If you have the time remove both ends of the bean sprouts.

This wili give the soup a cleaner look.

Bring the chicken stock to a simmer in a large pot.

Add the drained noodles and soy sauce and simmer for 2 minutes.

Then add the ham or bacon coriander and spring onions and simmer for 30 seconds.

Finally add the bean sprouts and simmer for another 30 seconds.

Serve at once.

This is a simple soup which typifies the fresh light cooking of the south. Like many good soups it takes a little effort to prepare but it is worth it. It is best to use bean sprouts which are really fresh to give your soup a good crunchy texture. Chinese ham is traditionally used to produce the distinctive smoky flavour but since it cannot be obtained here lean English smoked bacon or Parma ham are satisfactory substitutes.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.