Spicy Vietnamese Beef-Noodle Soup

• 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

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.

rice noodles, water, lowsalt beef broth, anise, green onions, fresh ginger, serrano chile, boneless sirloin steak, green onions, fresh cilantro, fresh mint, salt, fresh basil, lime juice

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