NUTRITION

SERVINGS

INGREDIENTS

3 oz flank steak

1 oz dry rice noodles

16 oz beef bone broth

1 whole star anise

1 whole cinnamon stick

0.5 inch fresh ginger

0.25 cup yellow onion

1 tsp fish sauce

0.25 cup bean sprouts

2 tbsp fresh cilantro

2 tbsp fresh Thai basil

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the sliced onion and ginger in a dry pot over medium-high heat, charring them for 2-3 minutes until fragrant and slightly blackened.

• 2

  Pour the beef bone broth into the pot and add the star anise, cinnamon stick, sea salt, and black pepper.

• 3

  Bring the broth to a boil, then reduce heat and simmer for 15 minutes to allow the aromatics to infuse the liquid.

• 4

  While the broth simmers, cook the rice noodles according to package directions, drain, and set aside in a large serving bowl.

• 5

  Thinly slice the raw flank steak against the grain into paper-thin strips.

• 6

  Stir the fish sauce into the broth and remove the whole spices (star anise and cinnamon).

• 7

  Place the raw beef slices on top of the cooked noodles in the bowl.

• 8

  Pour the boiling hot broth directly over the beef slices to cook them instantly until they turn opaque.

• 9

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