NUTRITION

SERVINGS

INGREDIENTS

3 oz Eye of round beef

1.5 oz Brown rice noodles

3 cups Beef bone broth

1 medium Yellow onion

2 inches Ginger root

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

1 cup Bean sprouts

0.25 cup Fresh Thai basil

0.25 cup Fresh cilantro

1 medium Lime

1 small Jalapeño

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the halved onion and sliced ginger in a dry pan over medium-high heat until fragrant and slightly blackened.

• 2

  In a large pot, combine the beef bone broth, charred onion, ginger, star anise, and cinnamon stick.

• 3

  Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to allow the aromatics to infuse the broth.

• 4

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

• 5

  Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and stir in the fish sauce, sea salt, and black pepper.

• 6

  Divide the cooked noodles into a large serving bowl and arrange the raw, very thinly sliced eye of round beef on top of the noodles.

• 7

  Pour the boiling hot broth directly over the beef and noodles; the intense heat will cook the thin beef slices instantly.

• 8

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