NUTRITION

SERVINGS

INGREDIENTS

2 cups beef bone broth

5.5 oz lean shabu shabu beef

0.5 oz dry rice vermicelli

1 tbsp fresh ginger

2 cloves garlic

1 whole star anise

1 whole Thai bird's eye chili

1 tbsp lime juice

1 tsp fish sauce

2 stalks scallions

0.25 cup fresh cilantro

0.5 cup bean sprouts

PREPARATION

• 1

  Place the dry rice vermicelli in a heat-proof bowl and cover with boiling water for 3 to 5 minutes until tender, then drain and set aside.

• 2

  In a medium pot, combine the beef bone broth, smashed garlic cloves, sliced ginger, star anise, and the whole Thai bird's eye chili.

• 3

  Bring the broth to a gentle boil, then reduce heat and simmer for 10 minutes to allow the aromatic spices to infuse the liquid.

• 4

  Remove the star anise and chili from the broth, then stir in the fish sauce and fresh lime juice for a tangy kick.

• 5

  Increase the heat to a simmer and add the thinly sliced shabu shabu beef, cooking for only 30 to 60 seconds until just opaque.

• 6

  Divide the cooked noodles into a bowl, pour the hot broth and beef over them, and top with bean sprouts, sliced scallions, and fresh cilantro.