Place 2 C of beef broth (homemade if possible and defatted), in a pan and heat with2 - 6 slices of fresh ginger crushed with the side of your knife (to your preference), a cinnamon stick, 4 whole star anise, and 10 whole cloves garlic. Gently simmer for half an hour. Strain and add 2 Tbsp fish sauce. Steam bok choy. While broth simmers, soak 1 lb of dried flat rice noodles (banh pho) in a bowl of hot water for the same half hour, or until soft. Drain them. Thinly slice the chicken breast or meat of your choice. On a platter arrange piles of the other ingredients: a healthy stem of Thai basil per person, 3 C of fresh mung bean sprouts, chopped chiles of your choice, wedges of lime, a big handful of cilantro leaves, and sliced green onions. In large individual soup bowls, divide up the noodles and top with the thinly sliced (raw) meat... if using chicken I would cook it first. Pour the simmering broth directly over the meat and noodles, which will cook them. Slice and add bok choy to bowl. Serve, passing the platter of additions along with the fish and chile sauces to be added to the taste of each diner. Serves 4 or more NOTES : I dont have the counts on the dried rice noodles but they cant be that high in fat. Cal 154.3 Total Fat 3.6g Sat Fat 0.7g Carb 15.1g Fib 4.3g Pro 22.2g Sod 367mg CFF 17.8% Posted to EAT-LF Digest by Reggie Dwork on Sep 16, 1998,