2Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high.
3When mixture boils, turn heat to low, and cover.
4Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have.
5Strain, and return to saucepan; turn heat to medium.
6Bring pot of water to boil.
7Drain noodles, add them to pot, and boil for 30 seconds; drain well.
8Warm 4 large bowls by filling them with hot water; discard water.
9Divide noodles among bowls.
10Turn heat under soup to medium, and add beef; stir once, and then turn off heat.
11Add fish sauce or soy sauce and plenty of pepper to the soup.
12Taste, and add salt or more seasoning, if necessary.
13Top noodles with broth and meat, and then bring to the table.
14Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.
Ingredients
0.5 pound thin rice noodles (labeled "vermicelli" or "rice sticks")
8 cups rich beef or chicken stock
4 star anise
1 cinnamon stick
1 1-inch chunk peeled fresh ginger
1 onion, quartered (don't bother to peel)
4 cloves
1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices
2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce
Freshly ground black pepper to taste
Salt to taste
2 limes, cut into wedges
8 scallions, minced
Several Thai or other chilies, stemmed, seeded and minced
A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.
Equipment
saucepanpot4 large bowls
Tips
The longer the stock mixture cooks, the deeper the flavor.
Meat is traditionally left rare; slices will cook through in less than 2 minutes.