6 cups beef broth
1 (1/4 inch thick) slice ginger
2 whole star anise
1 cinnamon stick
½ lb boneless beef sirloin, trimmed of any fat
3 ounces dried flat rice noodles
¼ cup Asian fish sauce
1/8 tsp freshly ground black pepper
1 cup fresh bean sprouts, rinsed and drained
1/8 cup minced scallions (green onions)
¼ cup fresh cilantro
1 small thin, fresh red or green chili, sliced very thin
½ cup fresh basil leaves
lime wedges for garnish
In a 2 quart saucepan, bring broth, ginger, star anise and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
With a very sharp knife, cut sirloin across the grain into very thin slices.
In a large bowl, soak noodles in hot water for 15 minutes or until softened.
While noodles are soaking, bring kettle to boil for noodles. Drain noodles in colander and cook pour boiling water over them. Set noodles aside.
Remove ginger, star anise and cinnamon and bring broth to a boil. Stir in fish sauce, salt and pepper. Add beef and cook until no longer pink, and sprouts and cook 30 to 40 seconds.
To serve, put noodles in bowl and add broth. Sprinkle with scallions, cilantro, chilies and basil, add lime wedge.