Pho

6 cups beef broth
4 (1/4-inch thick) sliced ginger
2 whole star anise*

1 tablespoon black peppercorns
1 cinnamon stick

2 clove garlic, smashed
1/2 pound piece boneless beef sirloin, trimmed of any fat
3 ounces dried flat rice stick noodles*
1/4 cup Asian fish sauce*

1 tablespoon sugar or honey
1/8 teaspoon freshly ground black pepper

Salt as needed
1 cup fresh bean sprouts, rinsed and drained
1/8 cup minced scallions
1/4 cup fresh cilantro sprigs, washed and finely chopped
1 small thin fresh red or green Asian chili, sliced very thin
1/2 cup fresh basil leaves
Lime wedges for garnish
*Available at Asian Markets

1. In a 2 quart saucepan bring broth, ginger, star anise, black peppercorns, cinnamon, and garlic to a boil. Reduce heat and simmer for 15 minutes.
2. With a very sharp knife cut sirloin across the grain into very thin slices.
3. Bring a medium pot of water to a boil. Add rice stick noodles and cook 6-8 minutes. Drain noodles in a colander. Set aside.
4. Strain broth into saucepan and bring to a boil. Stir in fish sauce, sugar or honey, salt and pepper. (Add more sugar for sweeter taste, or more fish sauce for saltier taste. Keep soup broth hot on the stove).
5. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.
6. To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallions, cilantro, chilies and basil over soup and serve with lime wedges.