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DIRECTIONS

Put beef stock in a medium saucepan. Add anise, cinnamon, and ginger. Cook, covered, over low heat for 30 minutes. Strain stock through a fine sieve and return to saucepan.
Meanwhile, soak the noodles in boiling, or very hot, water for 10 minutes. Strain and rinse with cool running water.
To prepare the lemongrass, first remove the dry husk. Trim 1/4 inch off bulb-shaped end of stalk. Smash the cut end with the flat side of a large knife. Cut up the bulb in 1-inch strips. Then cut across in a small dice until there is 1 heaping tablespoon. Reserve.
Add noodles to strained stock. Add beef, fish sauce, lemongrass, chili oil, and garlic. Cook, covered, over medium heat. Once it comes to a simmer, cook for 5 minutes. Remove from heat. Add salt, pepper, and lime juice. Serve warm in individual bowls, topping each with scallion and cilantro.