5 c. beef stock
1" piece of fresh ginger root
3 Star Anise
2 scallions
3 tbsp. fish sauce

TO FINISH THE SOUP:

2 scallions
1 onion
12 basil leaves
6-8 oz. beef tenderloin or sirloin, partially frozen

FOR THE GARNISH:

2 c. fresh mung bean sprouts
8 sprig fresh mint or basil
2 fresh jalapeno or Serrano chiles, thinly sliced
1 lime, quartered
Hoisin sauce
Hot chili sauce
8 oz. rice sticks (dried rice noodles available at supermarkets)

Soak the rice sticks in warm water for 15 minutes. Meanwhile, combine the ingredients for the broth and simmer for 15 minutes, then strain. Thinly slice the scallion, onion and basil leaves. Slice the beef as thinly as possible across the grain. Bring 4 quarts water to a boil. Arrange the bean sprouts, mint sprigs, chiles and lime on a platter.

Just before serving, bring the broth to a boil. Cook the rice sticks in boiling water for 30 seconds, then drain. Cut the noodles in a few places. Divide noodles amount 4 large bowls. Arrange the scallions, onion slices and beef on top. Ladle broth on top. The heat of the liquid should be sufficient to cook the beef.

Serve this soup at once, passing the garnish platter from guest to guest. Let each person add sprouts, mint, chiles, lime, hoisin sauce and/or chili sauce to taste.