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1
Combine the beef broth, cinnamon, and star anise in a saucepan and bring to a boil over high heat.
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2
Reduce the heat to medium and simmer for 4 minutes.
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3
Remove the spices from the liquid and discard.
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4
Dip each piece of beef, one at a time, into the simmering broth for 10 seconds, and then set on a plate.
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5
Repeat until youve dipped all the beef slices.
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6
Cover the plate when done to keep warm.
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7
Once all the beef has been cooked, add the onion, nam pla, and shirojoyu to the broth.
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8
Season to taste with the salt and pepper.
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9
Decrease the heat to low and keep warm until ready to serve.
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10
Place a pot of water over high heat and bring to a boil.
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11
Add the rice noodles and cook, following the package instructions.
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12
Drain well and divide the noodles among 4 bowls.
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13
To serve, top each bowl of noodles with 1 1/2 cups broth and one-fourth of the beef.
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14
Garnish with the bean sprouts, basil leaves, cilantro, and garlic oil.
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15
Pour the oil into a small saute pan and place over medium heat.
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16
Add the garlic and carefully stir with a wooden spoon.
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17
Cook for 6 to 8 minutes, or until the garlic just begins to turn golden brown and become crisp.
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18
Be careful not to overcook the garlic, or both the garlic chips and the oil will become bitter.
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19
Strain the oil through a fine-mesh sieve and let cool at room temperature.
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20
Carefully transfer the garlic chips to a paper towel to cool.
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21
Use them as a garnish for Mushroom Ramen (page 20).
