8 ounces thick rice noodles
Quick Vietnamese-Style Broth:
5 cups low-sodium chicken broth
4 medium cloves garlic , smashed and peeled
2 inch piece fresh ginger , peeled, cut into 1/8-inch rounds, and smashed
2 cinnamon sticks (3-inch)
2 star anise
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon granulated sugar
Soup:
12 ounces sirloin steak , sliced crosswise into 1/4-inch strips
Salt and ground black pepper
1 tablespoon vegetable oil
2 cups bean sprouts (about 5 ounces)
1 jalapeño chile , sliced thin
2 scallions , white and green parts, sliced thin on the bias
1/3 cup loosely packed fresh basil leaves , torn in half if large
1/2 cup loosely packed fresh mint leaves , torn in half if large
1/2 cup loosely packed fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
Lime wedges for serving
Red Chile Sauce:
1 teaspoon distilled white vinegar
1 cup coarsely chopped fresh red hot chile, including seeds
1 teaspoon salt
Cucumber Relish:
1/4 cup distilled white vinegar
1/4 cup water
1/4 cup sugar
1/4 teaspoon salt
1 cup thinly sliced seedless cucumber
3 tablespoons thinly sliced red onion half rings
1 teaspoon minced fresh red hot chile
1 tablespoon finely chopped unsalted dry-roasted peanuts
Fresh cilantro leaves for garnish