Directions:

1. Vietnamese-Style Beef Broth and Brisket: Place onions, shallots and ginger in a preheated 450˚F oven for 3 to 5 minutes until vegetables are browned. Place brisket in a large stock pot and add water. Slowly bring to a boil. Add browned vegetables, fish sauce, sugar and spices. Reduce to simmer. Cover tightly and slowly simmer until brisket is tender and cooked through for 2½ to 3 hours. Remove cooked brisket and let cool. Strain the stock in a fine meshed strainer. Discard vegetables. Skim the fat from the stock. The broth should be clear and free of fat or oil. Slice the cooked and chilled beef brisket into paper-thin slices.
2. Sōmen Noodles: Add noodles to boiling water. Stir while returning to brisk boil. Reduce heat and simmer for 5 to 6 minutes or until just tender. Combine noodles and oil and toss to evenly coat.
3. Bowl Build: Place Vietnamese-Style Beef Broth into a stock pot. Add thinly sliced brisket and carrots. Add cooked Sōmen Noodles and bring to a simmer. Using a pair of tongs, remove noodles and beef mixture from pan and place in bowls. Pour hot broth into bowl over noodles and beef. Serve into bowls. Garnish with sliced jalapeño rings, cilantro and lime wedges.