||Place the chicken stock in a large saucepan with 2 cups water, onion, star anise, cinnamon, ginger, goat neck and fish sauce.
||Bring to the boil, then reduce the heat to low, cover and simmer gently for an hour.
||After an hour, uncover and refrigerate until cold.
||Once cold, strain the stock through a fine sieve into a clean saucepan. Reserve the goat neck and discard the remaining spices etc.
||Shred the goat meat and set aside.
||Place the stock over medium heat and bring to a simmer. Add the lime juice and shredded goat meat.
||Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes until softened. Drain.
||Divide the noodles between serving bowls. Spoon over stock then top with goat meat, bean sprouts, chilli and coriander leaves. Serve with lime wedges.