Combine beef stock, ginger, star anise, and cloves in a pot. Bring to a boil over medium high heat. Turn to medium low heat. Add ginger, star anise, cloves, light soy sauce, and fish sauce. Cover and cook for 30 minutes.

Use a slotted spoon to remove all the solid ingredients and discard them. Return soup to the stove, cover, and heat over the lowest heat needed to keep it hot. If you have leftover cooked beef, you can add it into the broth now to reheat it.

While boiling the soup, slice the raw beef against grain into thin slices. You can freeze the beef briefly, about 10 minutes, so it will be easier to slice. Prep and cut veggies and set them aside.

Ten minutes before the beef broth is ready, bring another pot of water to a boil. Add rice noodles and cook (or soak) according to instructions, or until tender. It usually takes 3 to 8 minutes, depending on the type of noodles. Rinse with tap water and drain. Divide the noodles among the serving bowls.

Top beef slices, without overlapping, on the rice noodles and pour the soup over them, to quickly cook the beef. If you want the beef to be cooked more thoroughly, lightly press them into the soup to heat evenly. Garnish with bean sprouts and herbs. Serve immediately with lime wedges, Sriracha sauce and hoisin sauce.