For the broth:
- 2-5 lbs yak broth bones (preferably with lots of cartilage)
- 2-4 whole star anise
- 4-8 cloves
- 1 cinnamon stick
- 1 heaping tsp whole coriander seeds
- 2-3 inch piece fresh ginger
- 1 medium onion
- 3 fresh scallions or spring onions
- 1/2 -1 lb yak steak such as Round, New York, Top Sirloin or Filet Mignon
- Half a bunch of cilantro
- Half a bunch Thai basil
- 1/2 lb fresh snap peas or bean sprouts
- 1 lb thin rice noodles
- Indonesian sweet soy or ponzu sauce
- Hot sauce like sambal or siracha
1. Roast the bones at 375 degrees F until lightly browned. Add bones to a large pot, scraping tray drippings into pot. Cover with water and simmer for at least 3 hours, preferably half a day. Slice ginger and add spices for the last 1.5 hours.
2. Pour out the liquid through a fine strainer. If using bones with collagen, remove from the bones and set aside.
3. Slice the yak steak as thin as possible. It may be easier to par-freeze the steak prior to slicing.
4. Heat a medium pot of water and cook the rice noodles until soft but not mushy, usually just a few minutes. Strain and add cold water. Set aside.
5. Chop the basil, cilantro, scallions and snap peas (if using) and set aside. Or you can rip handfuls of the herbs into the soup directly before serving and only chop the scallions.
6. Put the strained stock on medium/high heat. Add the tendon and heat until boiling. Add noodles to serving large serving bowls, letting the water drip off first. Then pour the broth over noodles and ladle tendons per serving. Add sliced steak, scallions, herbs and peas/bean sprouts. Season with ponzu/hot sauce and serve immediately.