NUTRITION

SERVINGS

INGREDIENTS

4 oz beef eye of round

1 oz dry rice noodles

2 cup beef bone broth

0.5 medium white onion

2 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh Thai basil

0.25 cup fresh cilantro

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the white onion and fresh ginger over an open gas flame or under a high broiler until the skins are blackened and fragrant.

• 2

  In a large stockpot, lightly toast the star anise and cinnamon stick over medium heat for 1-2 minutes until their oils are released.

• 3

  Add the beef bone broth, charred onion, and charred ginger to the pot; bring to a boil, then reduce heat and simmer for 20 minutes.

• 4

  While the broth simmers, prepare the rice noodles according to the package instructions, then drain and set aside.

• 5

  Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and stir in the fish sauce, sea salt, and black pepper.

• 6

  Place the cooked rice noodles in a large serving bowl and arrange the raw, thinly sliced beef eye of round on top.

• 7

  Pour the boiling hot broth directly over the beef slices, which will cook them instantly to a tender medium-rare.

• 8

  Top the bowl with fresh bean sprouts, Thai basil, and cilantro, serving with a fresh lime wedge on the side.