Ingredients:
1 tablespoon peanut or grapeseed oil
1 medium onion, cut into 6 wedges
1 (2 inches) piece fresh ginger, sliced
2 star anise (see Tip)
1 cinnamon stick
1 teaspoon cardamom pods
1 teaspoon coriander seeds
1 teaspoon fennel seeds
4 cups unsalted beef stock or low-sodium beef broth
2 cups of water
2½ tablespoons fish sauce
4 ounces thin rice noodles or rice sticks
8 napa cabbage leaves, cut into 2-inch pieces
12 ounces top sirloin or boneless rib-eye steak, very thinly sliced
2 cups mung bean sprouts
1 cup fresh mint and/or Thai basil leaves
1 jalapeño pepper, sliced
2 cups of water
Directions:
1. Heat oil in a large pot over medium-high heat. Add onion and ginger; cook, stirring, until starting to brown, 2 to 3 minutes. Add star anise, cinnamon stick, cardamom pods, coriander and fennel seeds; cook, stirring, for 30 seconds. Add stock (or broth), water, and fish sauce; bring to a boil. Reduce heat to maintain a lively simmer, cover, and cook for 5 minutes.
2. Prepare rice noodles according to package directions. Drain and rinse well with cold water. Divide among 4 large soup bowls.
3. Carefully pour the broth through a fine-mesh sieve into a large bowl (discard solids). Return the broth to the pot and bring to a boil. Add cabbage, cover and cook until tender, about 5 minutes. Stir in beef and cook for 1 minute. Remove from heat.
4. Divide the cabbage, beef and broth among the bowls. Top with bean sprouts, mint and/or basil and jalapeño.
