NUTRITION

SERVINGS

INGREDIENTS

1.5 oz rice noodles

2 cup beef bone broth

5 oz beef eye of round

0.5 medium yellow onion

1 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup Thai basil

1 slice lime

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 medium pot, toast the star anise and cinnamon stick over medium heat for 2 minutes until aromatic.

• 3

  Add the beef bone 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, prepare the rice noodles according to package directions, then drain and set aside.

• 5

  Place the beef eye of round in the freezer for 15 minutes to firm up, then slice it against the grain into paper-thin pieces.

• 6

  Strain the broth to remove the solids and return the clear liquid to the pot. Season 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 and noodles; the heat of the broth will cook the thin beef instantly.

• 9

  Garnish with fresh bean sprouts, Thai basil, and a squeeze of lime before serving.