Vietnamese Style Beef Noodle Soup

Ingredients

• 6 ounces dried rice-stick noodles (rice vermicelli)
• 1/4 pound snow peas, cut diagonally into 1/4-inch strips (1 cup)
• 1 cup sliced shallots (3 large)
• 3 (1/8-inch-thick) slices fresh ginger, smashed
• 1 teaspoon minced fresh serrano chile, including seeds, or to taste
• 1 tablespoon vegetable oil
• 3 1/2 cups beef broth (28 fluid ounces)
• 1 3/4 cups water
• 1/2 pound thinly sliced rare roast beef (from deli counter), torn into pieces
• 6 ounces fresh bean sprouts
• 1/4 cup loosely packed fresh cilantro leaves
• 1/4 cup loosely packed fresh basil leaves, torn if large
• 1/4 cup loosely packed fresh mint leaves
• 3 tablespoons Asian fish sauce, or to taste
• 3 tablespoons fresh lime juice
• Accompaniment: lime wedges

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