NUTRITION

SERVINGS

INGREDIENTS

4 oz beef eye of round

1 oz dry rice noodles

2 cups beef bone broth

1 inch fresh ginger

0.5 medium yellow onion

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh Thai basil

0.5 medium lime

1 tsp sriracha

0.25 tsp sea salt

PREPARATION

• 1

  Char the onion and ginger over an open flame or under a broiler until slightly blackened to release deep aromatics.

• 2

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

• 3

  Add the beef bone broth, charred onion, ginger, and sea salt to the pot; bring to a boil, then reduce heat and simmer for 20 minutes.

• 4

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

• 5

  Strain the broth to remove the solids and stir in the fish sauce for a savory depth.

• 6

  Divide the cooked noodles into a large bowl and top with the raw, thinly sliced beef.

• 7

  Pour the boiling hot broth over the beef to cook it instantly to a tender medium-rare.

• 8

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