Bring the beef stock, star anise and red chilli to a simmer in a large saucepan over a medium heat. Add the vermicelli and beansprouts and simmer for 10-12 minutes until the vermicelli are soft.
Next add the sliced beef and poach them gently in the broth for 4-5 minutes. Add the spring onion and season the broth with the fish sauce and lime juice. Spoon into serving bowls and garnish with a few basil leaves.
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