NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Beef eye of round

2 oz Dry rice stick noodles

4 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 Thai basil

1 medium Lime

1 whole Jalapeño

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Halve the onion and ginger; char them over an open flame or under a broiler until blackened and aromatic.

• 2

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

• 3

  Add the beef bone broth, charred onion, ginger, and fish sauce to the pot; bring to a boil, then simmer for 20 minutes.

• 4

  While the broth simmers, cook the rice stick noodles according to package directions, then drain and set aside.

• 5

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

• 6

  Strain the broth to remove the solids and season with sea salt and black pepper.

• 7

  Divide the cooked noodles into bowls and top with the raw beef slices.

• 8

  Ladle the boiling hot broth over the beef to cook it instantly; garnish with bean sprouts, Thai basil, lime wedges, and jalapeño.