• 3 cups unsalted beef stock (such as Swanson)
• 1 cup water
• 1 tablespoon minced garlic
• 1 tablespoon sambal oelek (ground fresh chile paste) or ½ teaspoon crushed red pepper
• 1 teaspoon fish sauce
• 1 teaspoon lower-sodium soy sauce
• 2 (3-inch) cinnamon sticks
• 1 (8-ounce) bottle clam juice
• 1 ounce dried shiitake mushroom caps, chopped
• 1 (1-inch) piece peeled fresh ginger
• 1 star anise
• 1 pound large shrimp, peeled and deveined
• 4 ounces uncooked flat rice noodles
• ½ cup fresh bean sprouts
• ½ cup diagonally cut green onions
• ¼ cup fresh cilantro leaves
• 12 small fresh basil leaves
• 4 lime wedges

Ingredients

1.  Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 ½ cups (about 12 minutes).
2. Add shrimp; cook for 4 minutes or until done.
3. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain.
4. Place ½ cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp.
5. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.