Beef Noodle Soup with Cinnamon and Basil

We had this dish for lunch at this little Viet-namese restaurant in Cleveland, www.minh-anh.com . It had a very mild taste of cinnamon and combined with the basil was a very interesting taste, so we decide to see if we could duplicate it. Start with about 2 cans of beef stock plus 3C water. Home made beef stock would be excellent of course. Add a 3" piced of cinnamon and 1T finely diced ginger. Heat this mixture to a very low simmer and cover for about 30 min. Remove the cinnamon and add a thinly sliced onion, 3/4 pound of sliced beef (we used another leftover Outback steak) and 4oz. rice noodles, and soy sauce to taste. Simmer until the noodles are tender. We garnished the finished soup with fresh bean sprouts, fresh basil leaves and diced jalapeno peppers. Cilantro would be good as well. Also pictures are some packaged spring rolls.