Vietnamese-Style Beef Noodle Soup | America's Test Kitchen

Ingredients

• 8 ounces thick rice noodles
• 5 cups low-sodium chicken broth
• 4 medium cloves garlic , smashed and peeled
• 2 inch piece fresh ginger , peeled, cut into 1/8-inch rounds, and smashed
• 2 cinnamon sticks (3-inch)
• 2 star anise
• 2 tablespoons Asian fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon granulated sugar
• 12 ounces sirloin steak , sliced crosswise into 1/4-inch strips
• Ground black pepper
• 1 tablespoon vegetable oil
• 2 cups bean sprouts (about 5 ounces)
• 1 jalapeño chile , sliced thin
• 2 scallions , white and green parts, sliced thin on an angle
• 1/3 cup loose-packed fresh basil leaves , leaves torn in half if large
• 1/2 cup loose-packed fresh mint leaves , leaves torn in half if large
• 1/2 cup loose-packed fresh cilantro leaves
• 2 tablespoons chopped unsalted roasted peanuts
• lime wedges