NUTRITION

SERVINGS

INGREDIENTS

5 oz beef top round

2 oz rice stick noodles

3 cup beef broth

1 inch fresh ginger

0.5 medium yellow onion

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup Thai basil

0.5 whole lime

1 whole jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the halved onion and sliced ginger under a broiler for 5 minutes until charred and fragrant.

• 2

  In a large pot, lightly toast the star anise and cinnamon stick over medium heat for 2 minutes.

• 3

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

• 4

  While the broth simmers, cook the rice stick noodles according to package directions, then drain and set aside.

• 5

  Place the beef top round in the freezer for 10 minutes to firm up, then slice it against the grain into paper-thin strips.

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot, seasoning with sea salt and black pepper.

• 7

  Divide the cooked noodles into a large bowl and top with the raw beef slices.

• 8

  Pour the boiling hot broth over the beef to cook it instantly, then top with bean sprouts, Thai basil, jalapeño slices, and a squeeze of lime.