Ingredients
Scale
- 2 pounds beef bones
- 1 pound flank steak
- 1 pound rice noodles
- 1 onion, halved
- 3 tablespoons fish sauce
- 1 cinnamon stick
- 3 star anise
- 5 cloves
- 1 ginger root, sliced
- 2 green onions, chopped
- 1 lime, cut into wedges
- Fresh herbs (basil, cilantro) to taste
Instructions
- In a large pot, combine beef bones and water. Bring to a boil and simmer for several hours to create a rich broth.
- Add onion, fish sauce, cinnamon, star anise, cloves, and ginger to the broth.
- Once the broth is flavorful, strain it to remove the solids.
- Cook the rice noodles according to package instructions.
- In bowls, place cooked noodles, raw flank steak, and ladle the hot broth over the top.
- Garnish with green onions, lime wedges, and fresh herbs as desired.
Notes
- For deeper flavor, roast the beef bones and onion in the oven before boiling.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Simmering
- Cuisine: Vietnamese
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg