NUTRITION

SERVINGS

INGREDIENTS

4 oz beef eye of round

1.5 oz dry rice noodles

2 cup beef bone broth

0.25 medium yellow onion

1 inch fresh ginger

1 whole star anise

0.5 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

2 tbsp fresh cilantro

2 tbsp fresh Thai basil

0.5 medium lime

0.25 medium jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the onion and ginger directly over a gas flame or under the broiler until charred and aromatic.

• 2

  In a large pot, lightly toast the star anise and cinnamon stick over medium heat for 2 minutes until fragrant.

• 3

  Add the beef bone broth, charred onion, and ginger to the pot; simmer gently for 20 minutes to infuse the flavors.

• 4

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

• 5

  Slice the beef eye of round against the grain into paper-thin slices; for easier slicing, freeze the beef for 15 minutes first.

• 6

  Remove the solids from the broth using a slotted spoon and stir in the fish sauce, sea salt, and black pepper.

• 7

  Divide the cooked noodles and raw beef slices into a large bowl, then pour the boiling hot broth over the beef to cook it instantly.

• 8

  Garnish the soup with bean sprouts, cilantro, Thai basil, jalapeño slices, and a squeeze of fresh lime juice.