8 cups beef broth

1 whole star anise, crushed

1 (2–inch) cinnamon stick

2 (¼–inch) pieces peeled gingerroot

8 ounces rice noodles, soaked in hot water for 10 minutes, strained and rinsed in cold water

1 stalk lemongrass, tough outer leaves removed, inner core crushed and minced

¾ cup leftover beef roast, chopped or shredded

¼ cup fish sauce

1 tablespoon prepared chiligarlic sauce

2½ tablespoons lime juice

3–4 teaspoons (or to taste) salt

Freshly ground black pepper to taste

• 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.