NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Beef eye of round

1.5 oz Dry rice noodles

3 cup 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 cilantro

0.25 cup Fresh Thai basil

1 wedge Lime

0.5 medium Jalapeno

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Bring the liquid 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 rice noodles according to package directions, then drain and set aside.

• 5

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

• 6

  Arrange the cooked noodles in a large deep bowl and top with the raw, very thinly sliced beef eye of round.

• 7

  Pour the boiling hot broth directly over the beef to cook it instantly in the bowl.

• 8

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