Quick Prawn Pho and little struggle

I thought it will be easier. I thought I would buy new camera and straight after I'll take amazing pictures ready to be published in cooking magazines. None of those happened and for whole afternoon I was struggling to get my new camera setting right.
If it's so difficult why I even bother to have nice pictures and understand my camera ? 
Why don't I just go outside, lay down on the grass  and have a glass of wine with my friends? The answer is simple. It's all about getting out of my comfort zone and trying to get what I really want. Half an hour ago I was about to throw my new camera against the wall but I remembered all good things takes time, I need to be patient and practise more. It would be impossible to get on a pro level in food photography and styling just overnight, so I need to men up, stand up, hold my camera and take as many pictures as I can. It's not easy, but most of the things worth something won't be. 

This afternoon I made my favourite Pho soup. The very first time I tasted it was a couple of years ago and since then we are best friends. It's warm, filling, full of different spices and smells amazing. It's a perfect dish for everyone who likes Asian cuisine: originally from Vietnam, you can get it everywhere around the world. Pho it's a noodle soup, made of broth, herbs and meat. I replaced the last ingredient with prawns as they are my favourite but feel free to make it with thinly sliced brisket or any other meat.

Prawn Pho 

(makes 3 medium portions)

150 g dry rice noodles
2 vegetable stock cubes
700 ml hot water
Half of onion (chopped)
50 g piece of fresh ginger (halved)
4 star anise pods
1 cinnamon stick
2 tbsp fish sauce
5 spring onions, chopped 
60 g coriander, 
1 red chilli pepper
150 g bean sprouts
15 jumbo prawns 

Prepare 3 serving bowls. 
Pour hot water over the rice noodles and let stand for 3 minutes. Rinse in cold water and drain. Divide into serving bowls and leave it on the side.
Prepare a large pot and dissolve 2 stock cubes into 700 ml hot water. Place a pot over a medium heat and add onion, fresh ginger, star anise pods and cinnamon stick. Bring to boil and reduce heat to low. Simmer for 20 minutes. Add 2 tbsp of fish sauce, and simmer for couple of minutes more.
Meanwhile, chop spring onions, coriander and chilli pepper. 
When broth is ready, strain it, and pour into earlier prepared serving bowls with rice noodles. Top with prawns, spring onions, coriander, chili pepper and bean sprouts. Season with hoisin and chili sauce if needed.