Chop all ingredients.
Add all soup base ingredients, two boxes of beef broth and chopped vegetables [except for your cabbage and sprouts] in boiling pot.
Boil mixture for 15 minutes.
After 12 minutes, add your 3 packages of crispy noodles and boil for 3 minutes. If using soft noodles, those will only require 2 minutes boil time.
Add cabbage and sprouts and boil 1 minute longer. You'll want some vegetable crisp in your soup so don't over boil.
Serve immediately with Soy Sauce, Sriracha and Fish Sauce on the side.
Garnish soup with additional fresh Cilantro and fresh Thai Basil.
Authors Note: You can add thin sliced beef to this dish. If so, add it at the time you incorporate your vegetables. If using thicker slices of beef, boil on high with beef broth base ingredients only for 30 minutes. Then add vegetables and boil during the last 15 minutes. Add noodles in the last 5 minutes of that and cabbage and sprouts for 1 minute longer.
Any leftovers will require additional broth.