Cook’S Illustrated Vietnamese-Style Beef Noodle Soup

• 8 ounces thick rice noodles
• Quick Vietnamese-Style Broth:
• 5 cups low-sodium chicken broth
• 4 medium cloves garlic , smashed and peeled
• 2 inch piece fresh ginger , peeled, cut into 1/8-inch rounds, and smashed
• 2 cinnamon sticks (3-inch)
• 2 star anise
• 2 tablespoons Asian fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon granulated sugar
• Soup:
• 12 ounces sirloin steak , sliced crosswise into 1/4-inch strips
• Salt and ground black pepper
• 1 tablespoon vegetable oil
• 2 cups bean sprouts (about 5 ounces)
• 1 jalapeno chile , sliced thin
• 2 scallions , white and green parts, sliced thin on the bias
• 1/3 cup loosely packed fresh basil leaves , torn in half if large
• 1/2 cup loosely packed fresh mint leaves , torn in half if large
• 1/2 cup loosely packed fresh cilantro leaves
• 2 tablespoons chopped unsalted roasted peanuts
• Lime wedges for serving
• Red Chile Sauce:
• 1 teaspoon distilled white vinegar
• 1 cup coarsely chopped fresh red hot chile, including seeds
• 1 teaspoon salt
• Cucumber Relish:
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 cup thinly sliced seedless cucumber
• 3 tablespoons thinly sliced red onion half rings
• 1 teaspoon minced fresh red hot chile
• 1 tablespoon finely chopped unsalted dry-roasted peanuts
• Fresh cilantro leaves for garnish

1. 1. Noodles: Bring 4 quarts water to boil in large pot. Off heat, add rice sticks, and let sit until tender, 10 to 15 minutes. Drain and distribute among four bowls.
2. 2. Broth: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with slotted spoon and discard. Cover and keep hot over low heat until ready to serve.
3. 3. Season steak with salt and pepper. Heat oil in medium skillet over medium-high heat until shimmering. Add half of steak slices in single layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices.
4. 4. Divide the noodles and sprouts among the bowls, (see illustrations below).
5. 5. Add the steak, then ladle in the broth.
6. 6. Sprinkle on the remaining ingredients and serve immediately, passing lime wedges separately.
7. STEP BY STEP: Bruising the aromatics
8. Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor.
9. STEP BY STEP: Assembling the Soup
10. 1. Divide the noodles and sprouts or cabbage among the bowls.
11. 2. Add the meat, seafood, or chicken, then ladle in the broth.
12. 3. Sprinkle on the herbs and other flavorings of choice.
13. Red Chile Sauce:
14. In a food processor, blender, or heavy mortar with a pestle, combine the chili with the salt and vinegar. Blend to a thick paste.
15. Serve at room temperature, or cover tightly and refrigerate for up to 1 month.
16. Cucumber Relish:
17. In a small saucepan, combine the vinegar, water, sugar, and salt. Place over medium heat and bring to a boil, stirring until the sugar and salt dissolve. Remove from the heat and let cool to room temperature.
18. A few minutes before serving, add the cucumber, onion, and chile to the cooled vinegar mixture and toss well. Divide among 4 small dishes. Sprinkle each serving with peanuts, garnish with cilantro leaves, and serve immediately.

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Taken from www.epicurious.com/recipes/member/views/cook-s-illustrated-vietnamese-style-beef-noodle-soup-50168217 (may not work)