Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Toppings
Method
Broth Preparation
- 1
Roast the Bones
Place the beef bones on a baking sheet and roast them in a preheated oven at 400°F (200°C) for 30-40 minutes until they are well-browned.
- 2
Prepare Broth
In a large pot, combine the roasted bones and water. Bring to a boil over high heat, then reduce to a simmer.
- 3
Add Aromatics
Add the onion, ginger, star anise, cinnamon stick, cloves, fish sauce, and salt to the pot. Simmer for at least 2 hours, skimming any foam that rises to the surface.
- 4
Strain Broth
Once the broth is rich and flavorful, strain it through a fine mesh sieve to remove solids and return the clear broth to the pot.
Cooking the Steak and Noodles
- 5
Cook the Flank Steak
Bring the strained broth back to a boil. Thinly slice the flank steak against the grain and add to the boiling broth for 30 seconds to cook. Remove and set aside.
- 6
Prepare Rice Noodles
In a separate pot, cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
Assembly
- 7
Assemble the Bowl
In a bowl, place a portion of cooked rice noodles, top with sliced flank steak, and ladle the hot broth over them.
- 8
Add Toppings
Garnish with fresh basil, cilantro, bean sprouts, lime wedges, and jalapeño slices. Serve with Sriracha and Hoisin sauce on the side.