MIX stock, carrots, fish sauce, soy sauce, cinnamon, star anise, garlic, ginger, vinegar and chile in stockpot on medium-high heat. Bring to boil. Reduce heat to medium; simmer 15 minutes to blend flavors.
STIR in rice noodles, green onions and lime juice; simmer 3 minutes. Add beef; cook 1 to 2 minutes or just until beef is cooked through. Adjust seasoning.
LADLE into soup bowls. Sprinkle top with with peanuts, mint, cilantro and basil.
Thai Kitchen Tip: For less starchy noodles that do not clump together, soak noodles in hot tap water for 5 minutes. Rinse with cold water. Drain well before adding to soup for cooking.