Thai Beef Noodle Soup

Instructions

1. Prepare the beef
   In a large pot, heat the vegetable oil over medium-high heat. Add beef chunks and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
2. Create the aromatic base
   In the same pot, add garlic and ginger, cooking until fragrant, about 30 seconds. Add star anise and cinnamon stick, stirring for another 30 seconds to release their aromas.
3. Simmer the broth
   Return the beef to the pot and add beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour 15 minutes, or until the beef is tender and easily pulled apart with a fork.
4. Season the soup
   Once the beef is tender, add fish sauce, soy sauce, and palm sugar. Stir well and simmer for another 10 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
5. Prepare the noodles
   While the soup is finishing, prepare rice noodles according to package instructions. Typically, this involves soaking in hot water until softened. Drain well and set aside.
6. Assemble the bowls
   Divide the cooked rice noodles among four serving bowls. Remove the beef chunks from the broth, slice or shred them, and place on top of the noodles. Remove and discard the star anise and cinnamon stick from the broth.
7. Serve the soup
   Ladle the hot broth over the noodles and beef. Top each bowl with bean sprouts and Thai basil leaves. Serve immediately with lime wedges and sliced Thai chilies on the side for diners to add according to their spice preference.