NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Eye of round beef

1.5 oz Rice noodles

3 cup Beef bone broth

1 piece Star anise

1 piece Cinnamon stick

1 inch Fresh ginger

0.5 medium Yellow onion

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

0.5 medium Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the yellow onion and fresh ginger over an open flame or under a broiler until the skins 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 highly aromatic.

• 3

  Add the beef bone broth, charred onion, and charred ginger to the pot and bring to a gentle simmer for 20 minutes.

• 4

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

• 5

  Thinly slice the raw eye of round beef against the grain into paper-thin pieces to ensure they cook quickly in the broth.

• 6

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

• 7

  Divide the cooked rice noodles into a large serving bowl and arrange the raw beef slices in a single layer on top of the noodles.

• 8

  Pour the boiling hot broth directly over the beef slices to cook them instantly and garnish with bean sprouts, cilantro, Thai basil, and a squeeze of lime.