NUTRITION

SERVINGS

INGREDIENTS

2 cups beef bone broth

1 inch fresh ginger

0.5 whole yellow onion

1 whole star anise

1 whole cinnamon stick

1 oz dry rice stick noodles

4 oz beef eye of round

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh Thai basil

0.25 cup fresh cilantro

0.5 whole lime

1 whole Thai bird's eye chili

0.25 tsp black pepper

PREPARATION

• 1

  Place the halved onion and ginger cut side up 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 the aroma is released.

• 3

  Add the beef bone broth, charred onion, and charred ginger to the pot; bring to a boil, then reduce heat and 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

  Slice the beef eye of round against the grain into paper-thin slices; freezing the meat for 15 minutes beforehand makes this easier.

• 6

  Strain the broth to remove the solids, return the liquid to the pot, and stir in the fish sauce and black pepper.

• 7

  Divide the cooked noodles and raw beef slices into a large serving bowl.

• 8

  Pour the boiling hot broth directly over the beef to cook it instantly, then top with bean sprouts, basil, cilantro, sliced chili, and a squeeze of lime.