Place the cloves and coriander seeds in a large soup pot over a medium heat. Leave to toast for a minute or two until fragrant.

Peel and cut the ginger into thick slices, bruise with the flat side of the knife to release flavour. Roughly chop the spring onions or young leek, greens and all.

Remove the stems from the coriander, chop them finely and add to the pot along with the spring onion/leek and bruised ginger. Leave to warm for about a minute, then add the stock. Bring to a simmer, then lower the heat and leave simmer for 20-30 minutes. Strain the broth in a sieve over a large bowl to remove the spices, onion and ginger. Return the clear broth to the pan and add the sliced chicken, fish sauce and brown sugar. Taste and adjust seasoning as necessary.

Meanwhile, soak the rice noodles as per the instructions on the packet – usually 10 minutes in boiling water. Roughly chop all of the herbs and leave together in a bowl. Drain and divide the noodles and carrot strips among four bowls. Top with the chicken and a handful of herbs before pouring over the broth. Serve with a wedge of lime.