NUTRITION

SERVINGS

INGREDIENTS

1.5 oz rice noodles

5 oz flank steak

2 cup beef bone broth

0.5 medium yellow onion

1 inch ginger root

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup Thai basil

0.5 whole lime

1 whole jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a large pot, toast the star anise and cinnamon stick over medium heat for 2 minutes until the aroma is released.

• 3

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

• 4

  While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.

• 5

  Thinly slice the raw flank steak against the grain into very thin strips to ensure tenderness.

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot, seasoning with sea salt and pepper.

• 7

  Divide the cooked noodles into a large bowl, top with the raw beef slices, and pour the boiling hot broth over the beef to cook it instantly.

• 8

  Garnish the soup with bean sprouts, Thai basil, jalapeño slices, and a generous squeeze of fresh lime juice before serving.