Thai-Spiced Beef Soup with Rice Noodles
In a medium-sized saucepan, simmer the beef broth, star anise, cinnamon stick, and ginger over low heat for 30 to 40 minutes.
Strain the stock and return to the saucepan.
Add the noodles, lemongrass, shredded beef, fish sauce, chili sauce, and garlic. Bring the soup to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the lime juice, salt, and pepper.
I like using leftover pot roast for the beef because I prefer the more tender texture, but any cooked beef will do. And frankly, you could leave out the meat entirely and still have a really great dish.