For the stock I put a bunch of basil, 3 onions, about 20 cloves of garlic, 7 carrots, 15 habaneros with none of the seeds, 3 inches of ginger, and the stem from one head of cauliflower into a stockpot and covered them with water. Boil covered for about an hour. Strain, then reduce for another hour lightly simmering. When it's time to eat, sear about a half pound of shaved steak, then add the tops of the cauliflower that you used the stems of in the stock. Pour the stock in and 2 teaspoons of cumin, 1/2 cup of rice vinegar. Simmer about 10 minutes before serving. Cook the rice noodles separately and mix together as you make your bowl.