NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef eye of round

2 oz Dry rice sticks

3 cup Beef 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

1 medium Lime wedge

0.25 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Char the halved onion and sliced ginger over an open gas flame or under a high broiler until the edges are blackened and fragrant.

• 2

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

• 3

  Add the beef broth, charred onion, and charred ginger to the pot, bringing the mixture to a gentle boil.

• 4

  Reduce the heat and simmer the broth for 20 minutes, then stir in the fish sauce, sea salt, and black pepper.

• 5

  While the broth simmers, cook the rice noodles in a separate pot of boiling water according to package directions, then drain and set aside.

• 6

  Thinly slice the raw beef eye of round against the grain into translucent strips.

• 7

  Place the cooked noodles in a large bowl and arrange the raw beef slices on top in a single layer.

• 8

  Ladle the boiling hot broth directly over the beef to cook it instantly, then garnish with bean sprouts, Thai basil, and a fresh squeeze of lime.