Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine 1/4 cup of the ginger vinaigrette and 1/4 teaspoon of the anise seeds. Pour marinade over chops in bag. Seal bag; turn to coat chops. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
Cook rice sticks according to package directions; drain in a colander. Rinse with cold water until water runs clear; drain for 20 minutes. Using kitchen scissors, snip rice sticks into 3- to 4-inch lengths. In a medium bowl combine rice sticks, oil, and the remaining 1/2 teaspoon anise seeds; toss gently to coat. Set aside.
Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 5 to 7 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.) Remove chops from grill; slice diagonally.
In another medium bowl combine lettuce, the 1-1/2 cups cucumber, the mint, and basil. Pour the remaining 1/4 cup ginger vinaigrette over lettuce mixture; toss gently to coat.
To serve, divide rice sticks among four shallow bowls or dinner plates. Arrange lettuce mixture and meat on top of rice sticks. Top with carrot, peanuts, additional cucumber, and cilantro. If desired, squeeze juice from lime wedges over salads and garnish with thin cucumber slices.