Thai Beef Noodle Soup

8 ounces rice noodles
6 ounces beef tenderloin
4 whole scallions
6 thin slices fresh ginger root
6 cups beef or chicken stock, canned or homemade, preferably low sodium
1/4 cup fish sauce or soy sauce
1 medium onion, chopped
2 limes
12 basil leaves
12 mint sprigs
2 cups bean sprouts, rinsed

In a medium bowl, soak the rice noodles in warm water to cover for 10 minutes, or until pliable and soft. Meanwhile, slice the beef tenderloin across the grain into thin slices. Finely chop the scallions and cut the ginger root into julienne strips. In a large saucepan, combine the 6 cups stock, the scallions, ginger, and fish sauce. Cover and bring to a simmer over moderately high heat. Remove cover and simmer for 5 minutes. Drain the softened rice noodles, cut them in half with kitchen scissors, and add them to the saucepan. Simmer the soup for 5 minutes. While the soup is simmering, cut the 2 limes into wedges. Place the basil leaves on top of each other in a stack, roll the stack up, and with the scissors, cut the roll into thin slices. Ladle the soup in large wide bowls. Arrange the basil leaves, mint sprigs, lime wedges, and 2 cups bean sprouts on a serving platter.