NUTRITION

SERVINGS

INGREDIENTS

2 cup beef bone broth

1.5 oz dry rice noodles

4 oz lean beef eye of round

0.5 medium yellow onion

1 inch fresh ginger

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

0.5 medium jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the onion and ginger over an open flame or under a broiler until slightly blackened and fragrant.

• 2

  In a large pot, toast the star anise and cinnamon stick over medium heat for 2 minutes to release their oils.

• 3

  Add the beef bone broth, charred onion, ginger, and fish sauce to the pot and simmer gently for 20 minutes.

• 4

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

• 5

  Thinly slice the raw beef eye of round against the grain into paper-thin pieces to ensure they cook quickly in the broth.

• 6

  Strain the broth to remove the solids and return the clear liquid to the pot, bringing it to a rolling boil.

• 7

  Arrange the raw beef slices over the cooked noodles in the bowl.

• 8

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