NUTRITION

SERVINGS

INGREDIENTS

3.75 oz beef eye of round

1.5 oz rice stick noodles

2 cup beef bone broth

1 whole star anise

1 piece cinnamon stick

1 inch ginger

0.25 medium yellow onion

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup Thai basil leaves

1 whole lime wedge

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the onion and ginger in a dry skillet over medium-high heat, charring them until they are fragrant and slightly blackened on the edges.

• 2

  In a large pot, combine the beef bone broth, charred onion, ginger, star anise, and cinnamon stick, then bring to a gentle simmer for 20 minutes.

• 3

  While the broth develops flavor, prepare the rice stick noodles by soaking them in hot water according to the package instructions until they are silky and tender.

• 4

  Strain the broth through a fine-mesh sieve to remove the solids, then return the clear liquid to the pot and stir in the fish sauce, sea salt, and black pepper.

• 5

  Divide the cooked noodles between bowls and layer the raw, paper-thin slices of beef eye of round directly on top of the noodles.

• 6

  Ladle the boiling hot broth over the beef to cook it instantly, then garnish with bean sprouts, Thai basil, sliced green onion, and a fresh lime wedge.