This highly aromatic and flavourful soup seasoned with exotic Chinese five spice, ginger root and Asian chili sauce is a snap to make and tastes even better the next day
In large saucepan, brown pork over medium-high heat, breaking up with a spatula until no longer pink, about 10 minutes. Drain fat. Add chili sauce, whites of green onions, garlic, ginger, soy sauce and rice vinegar. Cook 2 minutes. Add chicken stock and Chinese Five Spice. Bring to boil. Add carrot and mushrooms. Reduce heat. Simmer 10 minutes. Stir in rice vermicelli noodles; simmer until noodles are tender, about 8 – 10 minutes. Ladle into large bowl. Garnish with remaining green onion, bean sprouts and sprigs of Thai basil.