For the Beef Stew:

• 2 tablespoons vegetable oil
• 2 pounds beef chuck (cut into 1.5-inch cubes)
• 1 large onion (chopped)
• 4 garlic cloves (minced)
• 1 stalk lemongrass (bruised and cut into 3-inch pieces)
• 1 tablespoon grated ginger
• 1 tablespoon five-spice powder
• 1 teaspoon ground black pepper
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 4 cups beef broth
• 2 cups water
• 3 star anise pods
• 2 carrots (peeled and cut into chunks)
• 1 cinnamon stick
• 1 bay leaf

For Serving:

• 1 pound rice noodles (cooked)
• Thai basil, cilantro, lime wedges, and sliced jalapeños for garnish