Cooking time 30 minutes
1 pound very lean sirloin beef; trimmed of visible fat
1/4 vietnamese rice noodles; (bahn pho) or chinese
3 cups Beef broth
3 tablespoons asian fish sauce; (nam pla)
1 small onion; peeled/thinly sliced
4 Scallions; trimmed/thinly sliced
1 small jalepeno; thinly sliced crosswise
1/3 cup Fresh Cilantro; coarsely chopped
asian hot-chile sauce
Wrap beef in plastic wrap, and place in the freezer for about 1 hour.
Meanwhile, fill a large bowl with cold water; add rice noodles. Let soak until soft, about 30 minutes. Drain; set aside.
Combine beef stock, 1 1/2 cups water, and fish sauce in a large saucepan, and set over medium-high heat.
Remove beef from freezer. Using a mandoline or a very sharp knife, slice beef into very thin (1/8 inch) strips.
Divide noodles among six serving bowls, and arrange strips of meat over them. Raise heat under stock, and bring to a boil. Pour boiling stock
over meat and noodles, pushing beef into hot liquid so that it cooks. Arrange bean sprouts and other accompaniments over beef and noodles;
serve immediately with Asian chile sauce, if desired.