Makes 2-3 servings
Soak 1 pack of rice noodles in cold water for 30 minutes
While rice noodles are soaking, slice 1 jalapeno (or Fresno Chili).
Slice 1 lime into 4 wedges.
Pluck 6 fresh basil leaves
Pluck cilantro off of 6 stems
Fill pot with water and bring to a boil.
Once rice noodles are done soaking boil in the boiling water for 5 minutes. Drain and set aside.
Season flank steak with garlic powder, salt, and pepper (you can also use flat iron or skirt steak).
Heat a medium size pan to medium/high heat and drizzle with avocado oil. Once hot, sear steak on each side for approximately 8 minutes (flip steak every 2 minutes). You want the inside of your steak to be rare (or 120 degrees). It will continue to cook once you place it in the hot bone broth. Set aside and let the steak rest for 8 minutes.
Pour 24 oz. of prepped bone broth into a sauce pan. Add 1 small piece of fresh ginger, ½ stick of cinnamon, ½ teaspoon coriander, ½ teaspoon fennel seeds, 1 star anise, and 1 whole clove.
Add 1 cup of water to bone broth (this prevents bone broth from evaporating while simmering flavors out of spices).
Pour bone broth into a bowl and place desired amount of cooked rice noodles into the broth.
Add a handful of fresh mung bean sprouts on top of the rice noodles.
Add the cilantro, 3 basil leaves, 2 lime wedges, and preferred amount of sliced jalapenos.
Once steak is done resting, thinly slice it against the grain and place on top of rice noodles.
Serve and enjoy.