Serving Size: 4 | Cook Time: 45 min
Ingredients:
- 4 Pouches Beef Bone Broth
- 1" ginger (halved lengthwise)
- 1/2 onion
- 2 Tbsp onion
- 1/2 a cinnamon stick
- 1/4 tsp coriander seeds
- 1/4 tsp fennel seeds
- 1 star anise
- 1 whole clove
- 1/2 cardamom pod
- 1 T fish sauce + more to taste
- Salt to taste
- 3/4 lb flank steak (sliced thin)
- 8 oz dry rice stick noodles or fresh egg noodles
- Fresh mint
- Fresh cilantro (roughly chopped)
- Fresh basil
- Fresh bean sprouts
- Green onions (chopped)
- 1 lime (cut into wedges)
- Hoisin sauce
- Sriracha
Method:
- Turn oven broiler on high.
- On a small oven safe dish, place onion and ginger halves on top.
- Coat evenly with oil.
- Place on top shelf of oven and char both sides, about 8 to 10 minutes.
- Pour broth in a large pot over medium heat.
- Place the cinnamon stick, coriander seeds, fennel seeds, star anise, clove and cardamom pod in a mesh bag and tie tightly.
- Add the mesh bag with seasonings into the broth along with the onion, ginger, fish sauce and salt.
- Once it starts to simmer, turn heat to low to medium low.
- Simmer uncovered for about an hour and 30 minutes.
- Cook noodles per directions on package.
- Drain the water and set aside.
- Once the broth is done, taste and adjust the salt or fish sauce to preferred taste.
- Pour broth through a fine mesh sieve to remove all chunks.
- Discard the mesh bag and seasonings.
- Place noodles in bowls and add a fair amount of the piping hot broth.
- Add raw meat to each bowl so that it cooks immediately.
- Add chopped green onions and cilantro.
- Serve the rest of the garnishes on a plate.