Vietnamese Pork-Rice Noodle Soup

• 8 ounces flat rice stick noodles (banh pho)
• 1 pound pork tenderloin, trimmed
• 1 tablespoon dark sesame oil, divided
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
• 1 (1-inch) piece peeled fresh ginger, thinly sliced
• 1/2 medium onion, sliced
• 4 cups less-sodium beef broth
• 2 cups water
• 2 whole star anise
• 1 (3-inch) cinnamon stick
• 1 1/2 tablespoons fish sauce
• 1 small red Thai chile, seeded
• 1 1/4 cups fresh bean sprouts
• 1/2 cup fresh basil leaves, coarsely chopped
• 10 lime wedges

1. Place noodles in a large bowl. Add boiling water to cover; let stand 20 minutes. Drain.
2. . While noodles soak, cut tenderloin in half lengthwise. Cut each strip into thin slices. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add pork, red pepper, and garlic; saute 3 to 4 minutes on each side or until pork is lightly browned. Remove pork mixture from pan, and set aside.
3. . Heat remaining 1 teaspoon oil in pan over medium-high heat. Add ginger and onion; saute 3 minutes or until onion is tender. Add broth and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is reduced by one-third to about 3 3/4 cups. Strain broth through a metal sieve into a large bowl; discard solids. Keep broth warm.
4. . Divide bean sprouts among bowls; top with noodles. Place pork evenly over noodles. Ladle broth over pork; top evenly with basil. Squeeze 1 lime wedge over each serving. Serve with remaining lime wedges.

rice, pork tenderloin, sesame oil, ground red pepper, garlic, fresh ginger, onion, beef broth, water, star anise, cinnamon stick, fish sauce, red thai chile, fresh bean sprouts, fresh basil, lime

Taken from www.myrecipes.com/recipe/vietnamese-pork-rice-noodle-soup (may not work)