Prawn noodle soup

Method

1. To make the prawn stock, heat the oil in a sauté pan, then add the garlic and cook until golden. Add the prawns (plus the extra shells and heads from the shelled prawns for the soup) and cook until they turn orangey red all over. Crush the prawns with the back of a spoon, then add the water and bring to the boil. Add a good pinch of salt and simmer for 25 minutes. Strain through a sieve into a bowl and set aside.
2. To make the soup, heat the oil in a large saucepan. When it is hot, add the bacon, white spring onions, chillies and garlic. Sweat for 5 minutes, stirring every so often.
3. Now pour in the prawn stock, bring to a simmer and cook gently for 10 minutes. Stir in the fish sauce and wine. Season with salt and pepper to taste.
4. Tip the rice noodles into the pan and cook for 3 minutes. Add the prawns and pak choi and cook for a further 2 minutes until they turn orangey red. Finally, add the green spring onions and bean sprouts.
5. To serve, ladle the soup into 4 warmed bowls, dividing the noodles, beansprouts, pak choi and prawns evenly. Serve at once.