Instructions: Cook the noodles in boiling water for 5 minutes, then drain (or follow package directions for whatever noodles youre using).

Heat stock, onion, anise, lime juice, and nuoc mam in a large saucepan. Bring to a boil, then reduce heat and simmer the broth for about 30 minutes.

Slice the beef in paper-thin slices.

Arrange green onions, cilantro, beansprouts, chiles, and lime slices on a platter.

When ready to serve, strain the onion and star anise out of the broth. With a slotted spoon or strainer, lower a handful of beef slices into the simmering broth and let cook until they lose their red color. Remove - then repeat with the rest of the beef.

Distribute the noodles evenly among the deep bowls, then top with meat slices. Pour the broth over both, filling the bowl, and serve immediately, with porcelain spoons and chopsticks.

Serve hot as a meal in great big bowls to 6, with accompaniments and a bottle of chili-garlic sauce (Tuong ot Toi Viet-Nam, if you can get it) on the side.

Comments: The ultimate comfort food - and a snap to make once you get hold of all the ingredients. Its delicate but filling; fragrant and satisfying. With love and thanks to Angi Davison for addicting me to this marvelous soup.

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