Method 1. Char onion and ginger in a dry pan until darkened. Add spices and toast 1 min. Pour in stock, soy sauce, and vinegar; simmer 30–35 mins for deep flavour. Strain broth. 2. Cook rice noodles as per packet, rinse in cold water to prevent sticking. 3. Heat oil in pan, fry tofu until golden on all sides. Drizzle with soy sauce and set aside. 4. Blanch carrots and bok choy in the broth for 2–3 mins until just tender but vibrant. 5. Divide noodles between bowls. Ladle over hot broth, arrange bok choy, carrots, tofu, and spring onions on top. 6. Finish with a drizzle of sesame oil. Serve immediately with lime, chilli, or fresh herbs if desired.
