NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef eye of round

2 oz Dry rice noodles

2 cup Beef bone 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 Thai basil

0.25 cup Fresh cilantro

1 wedge Lime

1 whole Thai bird's eye chili

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 charred and fragrant.

• 2

  In a small dry skillet, toast the star anise and cinnamon stick over medium heat for 2 minutes until the oils are released.

• 3

  In a medium pot, combine the beef bone broth, charred onion, charred ginger, toasted spices, and sea salt. Bring to a boil, then reduce heat and simmer for 20 minutes.

• 4

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

• 5

  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.

• 6

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

• 7

  Place the cooked noodles in a large bowl and arrange the raw beef slices on top in a single layer.

• 8

  Pour the boiling hot broth directly over the beef slices to cook them instantly until they turn opaque.

• 9

  Top the soup with bean sprouts, Thai basil, cilantro, and sliced chili. Serve immediately with a squeeze of fresh lime.