NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Beef eye of round

1 oz Dry rice noodles

3 cups Beef bone broth

1 piece Fresh ginger

1 medium Yellow onion

2 whole Star anise

1 stick Cinnamon

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh Thai basil

1 medium Lime

1 whole Scallion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the halved yellow onion and the piece of ginger over an open gas flame or under a broiler until the skins are blackened and fragrant.

• 2

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

• 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, cook the rice noodles in a separate pot of boiling water according to package instructions, then drain and set aside.

• 5

  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 black pepper.

• 6

  Divide the cooked noodles into a large serving bowl and arrange the raw, thinly sliced beef eye of round on top of the noodles.

• 7

  Pour the boiling hot broth directly over the raw beef slices, which will cook the meat instantly to a perfect, tender medium-rare.

• 8

  Top the soup with fresh bean sprouts, Thai basil leaves, sliced scallions, and a generous squeeze of lime juice before serving.