Fragrant Broth with King Prawn Dumplings

This soup was inspired by the phos of Vietnam, those delicious beef and chicken broths served with noodles. The flavour and fragrance of this soup, and the addition of fresh herbs, beansprouts, lime and chilli work very well with seafood. We often serve it with prawn or scallop dumplings and a mixture of prawn and beef balls at Rockpool. Once you’ve made this simple broth, you’ll be addicted forever. I moisten the brisket with chicken stock just to give it a more unctuous quality, and a lit