Ingredients
Broth
Soup
Garnish
Directions
1.
SOAK the rice sticks in warm water for 15 minutes.
Broth
1.
Meanwhile, in a medium saucepan, COMBINE broth with whole ginger, anise and scallions; gently SIMMER for 15 minutes; STRAIN out ginger, anise and scallions.
Soup
1.
Thinly SLICE soup ingredients, slicing beef as thinly as possible across the grain (freeze for two hours first to aid slicing)
2.
ARRANGE garnishes on platter.
3.
In a large saucepan, COOK rice sticks by bringing four quarts of water to a boil; COOK sticks for 30 seconds; DRAIN; CUT sticks in halves or thirds with scissors; ARRANGE in large soup bowls.
4.
TOP rice sticks with sliced scallions, onion, basil and beef.
5.
Bring broth to BOIL; LADLE hot broth on top of noodle/beef bowl (heat of broth should be sufficient to cook beef).