Vietnamese Beef-Noodle Bowl
"Marinating the beef for 4 to 24 hours ahead can save preparation time later and add extra flavor, if desired. Whole star anise imparts a licoricelike aroma and flavor to the broth, but the soup is very good without it...."
INGREDIENTS
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8 cups water
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2 (14 1/4-ounce) cans fat-free beef broth
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3 whole star anise (optional)
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2 (3-inch) cinnamon sticks
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1 (1 1/2-inch) piece peeled fresh ginger, sliced
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4 ounces uncooked rice stick noodles or vermicelli
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1 1/2 pounds boned sirloin steak, thinly sliced
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2 1/2 tablespoons minced shallots
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2 tablespoons sake (rice wine) or rice vinegar
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1 tablespoon minced peeled fresh ginger
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2 cups fresh bean sprouts
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1 cup sliced fresh basil leaves
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1/3 cup minced fresh cilantro
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1/4 cup minced green onions
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3 tablespoons fish sauce
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon thinly sliced red chile (optional)
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6 lime wedges (optional)
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