NUTRITION

SERVINGS

INGREDIENTS

4.75 oz beef eye of round

1 oz dry rice sticks

2 cup beef bone broth

1 piece star anise

1 stick cinnamon

1 inch fresh ginger

0.25 medium white onion

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh Thai basil

0.5 medium lime

1 tsp sriracha

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Bring the broth to a boil, then reduce heat and simmer for 20 minutes to infuse the liquid with spices.

• 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 for quick cooking.

• 6

  Strain the broth to remove the solids and return the liquid to the pot, seasoning with fish sauce, salt, and pepper.

• 7

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

• 8

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

• 9

  Top the soup with bean sprouts, Thai basil, a squeeze of lime, and sriracha before serving.