Vietnamese Beef-Noodle Bowl

Ingredients

• 28.5 ounce beef broth fat-free canned
• 0.3 teaspoon pepper black
• 2 sticks cinnamon (3-inch)
• 3 tablespoons fish sauce 
• 1 cup basil fresh sliced
• 2 cups bean sprouts fresh
• 0.3 cup cilantro leaves fresh minced
• 1 tablespoon ginger fresh minced peeled
• 1.5 inch ginger fresh peeled sliced
• 0.3 cup spring onion minced
• 4 ounces vermicelli uncooked
• 2 tablespoons rice vinegar (rice wine)
• 0.5 teaspoon salt 
• 2.5 tablespoons shallots minced
• 1.5 pounds sirloin steak thinly sliced
• 8 cups water 

Equipment

• bowl
• frying pan
• ziploc bags
• dutch oven

Directions

1. Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan.
2. Place rice noodles in a large bowl; cover with hot water.
3. Let stand 15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; drain.
4. Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes.
5. Add beef mixture to broth in pan; bring to a boil. Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.
6. Place the noodles into each of 6 large bowls; top with broth mixture.
7. Garnish with sliced chile and lime wedges, if desired.