Spicy Vietnamese Beef-Noodle Soup

Ingredients

• 2 ounces dried rice noodles (about 1 cup cooked noodles)
• 4 cups water
• 2 (14-ounce) cans low-salt beef broth
• 3 star anise
• 2 green onions, trimmed and quartered
• 1 (1-inch) piece peeled fresh ginger, quartered
• 1 serrano chile, minced
• 1 2 ounces (1/2-inch-thick) boneless sirloin steak, trimmed and thinly sliced
• 1 cup thinly sliced green onions
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1/2 teaspoon salt
• 1/3 cup sliced fresh basil
• 3 tablespoons fresh lime juice

Preparation

1. Place noodles in a large bowl. Cover with boiling water, and let stand 10 minutes. Drain.
2. Combine 4 cups water and next 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Strain mixture through a sieve into a bowl. Discard solids.
3. Return broth mixture to pan. Bring to a boil. Add rice noodles; cook 4 minutes. Add steak; reduce heat, and simmer 1 minute. Remove from heat. Stir in green onions and next 3 ingredients. Top each serving evenly with basil and lime juice.