Thai-Spiced Beef Soup with Rice Noodles

8 cups beef broth
1 whole star anise, crushed
1 (2–inch) cinnamon stick
2 (¼–inch) pieces peeled gingerroot
8 ounces rice noodles, soaked in hot water for 10 minutes, strained and rinsed in cold water
1 stalk lemongrass, tough outer leaves removed, inner core crushed and minced
¾ cup leftover beef roast, chopped or shredded
¼ cup fish sauce
1 tablespoon prepared chiligarlic sauce
2½ tablespoons lime juice
3–4 teaspoons (or to taste) salt
Freshly ground black pepper to taste

You could leave out the meat entirely and still have a really great dish.

In a medium-sized saucepan, simmer the beef broth, star anise, cinnamon stick, and ginger over low heat for 30 to 40 minutes.
Strain the stock and return to the saucepan.
Add the noodles, lemongrass, shredded beef, fish sauce, chili sauce, and garlic. Bring the soup to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the lime juice, salt, and pepper.