NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef eye of round

2 oz Dry rice noodles

3 cups Beef broth

0.5 medium Yellow onion

1 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 wedge Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the halved onion and sliced ginger under a broiler or over an open flame until slightly charred and fragrant.

• 2

  In a large pot, combine the beef broth, charred onion, ginger, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 20 minutes.

• 3

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

• 4

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

• 5

  Strain the solids from the broth and discard them. Stir in the fish sauce, sea salt, and black pepper into the clear liquid.

• 6

  Divide the cooked noodles into a large bowl and top with the raw beef slices.

• 7

  Pour the boiling hot broth over the beef and noodles; the heat from the broth will cook the thin beef instantly.

• 8

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