NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef eye of round

2 cup Beef bone broth

2 oz Brown rice vermicelli noodles

1 tbsp Fish sauce

0.5 inch Fresh ginger

1 piece Star anise

1 piece Cinnamon stick

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

1 piece Lime wedge

1 whole Jalapeño

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium pot, bring the beef bone broth to a gentle simmer with the sliced ginger, star anise, and cinnamon stick for 10 minutes to infuse the flavors.

• 2

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

• 3

  Season the simmering broth with fish sauce, sea salt, and black pepper, then use a slotted spoon to remove the ginger and whole spices.

• 4

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

• 5

  Pour the boiling hot broth directly over the beef slices to cook them instantly until they are tender and just opaque.

• 6

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