NUTRITION

SERVINGS

INGREDIENTS

4 oz beef eye of round

1.5 oz dry rice stick noodles

2 cup beef bone broth

0.5 whole yellow onion

1 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.25 cup bean sprouts

0.25 cup fresh Thai basil

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the onion and ginger over an open flame or under a broiler until the skins are blackened and aromatic.

• 2

  In a large pot over medium heat, toast the star anise and cinnamon stick for 1-2 minutes until fragrant.

• 3

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

• 4

  While the broth simmers, soak the rice noodles in hot water according to package directions until tender, then drain and set aside.

• 5

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

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot, seasoning 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 directly over the beef to cook it instantly and garnish with bean sprouts, Thai basil, and a squeeze of lime.