Easy Pho Bo (Vietnamese Beef Noodle Soup)

Bring beef stock to a boil in a large stock pot with the juice of 3 of the limes, fish sauce, and star anise if using. Let stock boil for 15 minutes.

In a separate pot, bring water to a boil and cook rice sticks according to package directions. Drain rice sticks.

While noodles are cooking and stock is heating, prep the condiments. Slice green onions on a long diagonal. Roughly chop cilantro. Slice beef into a thin a slice as possible with a very sharp knife. Rinse basil, dry, and put on platter for service. Slice remaining limes and arrange next to basil on serving platter. Thinly slice chiles and arrange on serving platter.

Place platter on table with fish sauce and chili sauce. When noodles are cooked and drained, divide among six bowls. On top of noodles, divide evenly the bean sprouts, sliced green onions and cilantro. Top herbs with rare beef divided evenly between bowls.

Remove star anise from stock. Ladle hot stock over each bowl of noodles and beef. Serve immediately.

Allow each person to season bowl to taste with additional lime juice, basil, sliced chilies, fish sauce and chili sauce.