NUTRITION

SERVINGS

INGREDIENTS

4 oz Top round beef

1 oz Dry rice stick noodles

4 cup Beef bone broth

1 piece Fresh ginger

1 medium Yellow onion

2 whole Star anise

1 stick Cinnamon

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh basil

1 medium Lime

1 medium Jalapeño

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the halved onion and ginger piece over an open gas flame or under a high broiler until the surfaces are blackened and fragrant.

• 2

  In a large heavy-bottomed pot, toast the star anise and cinnamon stick over medium heat for 1 minute until their oils are released.

• 3

  Add the beef bone broth, charred onion, charred ginger, and fish sauce to the pot and bring to a gentle boil.

• 4

  Reduce the heat and simmer the broth for 20 minutes to allow the aromatics to infuse, then season with sea salt and black pepper.

• 5

  While the broth simmers, cook the rice stick noodles in a separate pot of boiling water according to package directions, drain, and divide into serving bowls.

• 6

  Thinly slice the raw top round beef against the grain into paper-thin pieces using a very sharp knife.

• 7

  Arrange the raw beef slices in a single layer over the cooked noodles in each bowl.

• 8

  Pour the boiling hot broth through a mesh strainer directly over the beef slices to cook them instantly and fill the bowl.

• 9

  Top the pho with fresh bean sprouts, cilantro, basil, and jalapeño slices, serving with lime wedges on the side.