3 cups unsalted beef stock (such as Swanson)
1 cup water
1 tablespoon minced garlic
1 tablespoon sambal oelek (ground fresh chile paste) or 1/2 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
1/2 cup fresh bean sprouts
1/2 cup diagonally cut green onions
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

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

Cooking Light, January 2013, page 66

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