Vietnamese Pho Soup (with Lamb)

6 c beef broth or stock

2 inch chunk of ginger, peeled
3/4 tsp anise
1 cinnamon stick
2 sliced green onions
1 lb thin sliced lamb
1 tsp fish sauce
1/2 T kosher salt
1/2 tsp black pepper
package of rice noodles 

Put broth and the meat, green onion, ginger, fish sauce, and spices in a large pan, cover and simmer for 2-3 hours until the meat is fully cooked.   Remove cinnamon stick and ginger chunk.
15 minutes before serving, add the entire package of rice noodles to the pan, allow to heat through and become glasslike.
Serve in bowls. Optional garnishes include bean sprouts, fresh cilantro or basil, sliced green onion, and lime wedges.