1.Combine stock, fish sauce, lime juice, sugar, lemon grass and water in a large saucepan over medium heat. Bring to a simmer and stir until sugar has dissolved. Add the daikon and capsicum and continue to simmer for a further 5 minutes.
2.Add the noodles to the saucepan and cook for 5-7 minutes or until noodles are soft.
3.Divide the soup between four bowls and top with the bean sprouts, pork, basil and chilli.
Not suitable to freeze or microwave. The noodle soup base can be used for a variety of cold cuts. Use this beef stock base for thinly sliced roast beef. Substitute with chicken stock and serve with duck, chicken or turkey. Use a fish stock and serve with grilled prawns.