Ingredients

• 5 14 1/2-ounce cans low-salt chicken broth
• 1 1/4 pounds meaty beef neck bones or beef shank bones
• 8 green onions
• 3 large whole star anise
• 1 6-ounce package dried rice stick noodles (maifun)*
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 1 serrano chili, thinly sliced
• 1 12-ounce rib-eye steak, fat trimmed, very thinly sliced
• *Available at Asian markets and in the Asian foods section of some supermarkets.

Instructions

1. Combine broth, beef bones, 3 green onions and star anise in heavy large pot. Bring to boil. Reduce heat, cover and simmer gently 3 hours. Remove beef bones and green onions from broth; discard. Season broth with salt and pepper.
2. Soak rice stick noodles in bowl filled with enough hot water to cover noodles for 3 minutes. Drain. Using scissors, cut noodles into 4-inch lengths. Slice remaining 5 green onions and place on platter. Arrange cilantro leaves, mint leaves and sliced chili on same platter.
3. Bring broth to boil. Add noodles; cook until tender, about 2 minutes. Add steak; simmer 1 minute. Ladle soup into bowls. Pass condiments separately.