NUTRITION

SERVINGS

INGREDIENTS

3.5 oz eye of round beef

1 oz dry rice stick noodles

2 cup beef bone broth

1 medium yellow onion

2 inch fresh ginger

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 whole lime

1 whole jalapeño

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the broth simmers, soak the rice stick noodles in a bowl of hot water until tender, then drain and set aside.

• 5

  Place the eye of round beef in the freezer for 15 minutes to firm up, then slice against the grain into paper-thin pieces.

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot.

• 7

  Stir the fish sauce, sea salt, and black pepper into the hot broth and adjust seasoning to taste.

• 8

  Divide the prepared noodles into a large serving bowl and layer the raw beef slices evenly across the top.

• 9

  Pour the boiling hot broth directly over the beef to cook it instantly and serve immediately with bean sprouts, herbs, jalapeño, and lime.