The soup base was easier to make than I thought. Allow plenty time for the broth to cook and develop its flavor. I recommend making the broth a day ahead (if time allows). This way, you can let it cool overnight, and skim the off the fat very easily.
Adapted from Asian Noodles
By Nina Simonds
- In a large pot, combine the ingredients for the beef stock. Bring to a boil. Turn down the heat to low and simmer, uncovered, for 1.5 hours, skimming any impurities and fat from the surface.
- Strain broth into another large pot. Remove any meat from the bones and cut into thin slices. Discard the bones and the stock seasonings. Skim any fat from the surface of the stock. Add the fish sauce. Season with salt and black pepper and keep warm over low heat.
- Divide the noodles among six soup bowls. Set the lime wedges and jalapeno slices on a plate.
- Add the reserved cooked sliced beef, the sirloin, and bean sprouts to the hot soup. Bring to a boil and cook until the sirloin loses its pink color, 1 ½ to 2 minutes. Ladle the soup over the noodles. Sprinkle bean sprouts, scallions, cilantro, and basil on top. Serve with lime wedges and jalapeno slices.