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Place a large saucepan over medium heat. Add the star anise, cloves, coriander seeds, cardamom pods, cinnamon stick, chilli flakes and fennel seeds. Toast for 2–3 minutes, stirring often, until fragrant. Tip the spices out into a bowl and set aside.
Return the empty saucepan to the heat. Add the spring onions and cook without oil for 2–3 minutes until lightly scorched and charred in places.
Pour in the vegetable stock and add the toasted spices, ginger, lime zest, soy sauce, brown sugar and salt. Stir well and bring to the boil. Reduce to a simmer and cook gently for 25 minutes to 1 hour, depending on how deep you’d like the flavour.
Strain the broth through a fine sieve into a clean pan, discarding the solids. Return the broth to a low simmer while you prepare the toppings.
Cook the rice noodles according to the packet instructions, then drain and divide between two bowls. Top with the fried tofu.
Ladle the hot broth over the noodles and tofu. Scatter with shallot, chilli and carrot. Add plenty of fresh herbs and finish with lime juice.