NUTRITION

SERVINGS

INGREDIENTS

3.75 oz flank steak

1.5 oz brown rice pho noodles

2 cup beef bone broth

0.5 medium yellow onion

1 inch fresh ginger

2 whole star anise

1 stick cinnamon

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh Thai basil

0.5 medium lime

1 whole Thai bird's eye chili

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the halved onion and ginger over an open gas flame or under a high broiler until the edges are blackened and fragrant.

• 2

  In a medium pot, lightly toast the star anise and cinnamon stick over medium heat for 2 minutes until aromatic.

• 3

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

• 4

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

• 5

  Place the raw flank steak in the freezer for 10 minutes to firm up, then slice it against the grain into paper-thin ribbons.

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot, bringing it to a rolling boil.

• 7

  Divide the cooked noodles into a deep bowl and arrange the raw beef slices on top in a single layer.

• 8

  Pour the boiling broth directly over the beef to cook it instantly, then garnish with bean sprouts, basil, sliced chili, lime, salt, and pepper.