NUTRITION

SERVINGS

INGREDIENTS

1.5 oz rice noodles

2 cup beef bone broth

4.5 oz beef eye of round

0.5 medium yellow onion

2 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup bean sprouts

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

0.5 whole lime

1 small jalapeño

PREPARATION

• 1

  Place the halved onion and sliced ginger face down in a dry pan over medium-high heat until charred and fragrant.

• 2

  In a medium pot, toast the star anise and cinnamon stick for 1 minute, then add the beef bone broth, charred onion, ginger, fish sauce, sea salt, and black pepper.

• 3

  Bring the broth to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld.

• 4

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

• 5

  Freeze the beef eye of round for 15 minutes to make it easier to slice, then cut it into paper-thin strips against the grain.

• 6

  Strain the broth to remove the solids and return the clear liquid to the pot on a rolling boil.

• 7

  Place the cooked noodles in a large bowl and lay the raw beef slices on top.

• 8

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