| 1 | Use rice sticks or cellophane noodles. |
| 2 | Partially freeze beef before cutting. |
| 3 | Cook"s notes: star anise, fish sauce, hoisin sauce and asian chili sauce are available at asian markets or some supermarkets with large asian specialty sections. |
| 4 | Use caution when working with fresh chilies. |
| 5 | Upon completion of slicing, wash work surface and hands thoroughly; do not touch your eyes. |
| 6 | Procedure: combine the beef stock, ginger, star anise, green onions and fish sauce and gently simmer for 30 minutes. |
| 7 | Remove the ginger, anise and green onions. |
| 8 | Soak the rice sticks in warm water for 30 minutes. |
| 9 | Slice the green onions, onion and basil leaves as thinly as possible. |
| 10 | Slice the beef as thinly as possible across the grain. |
| 11 | It helps to partially freeze the meat before slicing. |
| 12 | Bring 4 quarts water to a boil. |
| 13 | Arrange the bean sprouts, mint sprigs, chilies and lime on a platter. |
| 14 | Just before serving, bring the broth to a boil. |
| 15 | Cook the rice sticks in boiling water for 30 seconds, then drain. |
| 16 | Presentation: divide the noodles among 4 large bowls. |
| 17 | Arrange the scallions, onion slices and beef slices on top. |
| 18 | Spoon the boiling broth on top: the heat of the liquid should be sufficient to cook the meat. |
| 19 | Serve the soup at once, with the garnish platter on the side. |
| 20 | Let each person add sprouts, mint, chilies, lime, hoisin sauce and/or chili sauce to taste. |
| 21 | Yield: makes 4 servings. |
| 22 | Nutritional info (per serving): 206 calories, 5 grams fat, 27 milligrams cholesterol, 749 milligrams sodium. |
