NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef eye of round

2 oz Dry rice sticks

3 cups Beef broth

1 inch Fresh ginger

0.5 medium Yellow onion

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh Thai basil

0.5 whole Lime

1 whole Thai bird's eye chili

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the beef eye of round against the grain into paper-thin slices and set aside in the refrigerator.

• 2

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

• 3

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

• 4

  Pour the beef broth into the pot with the toasted spices, charred onion, ginger, and fish sauce.

• 5

  Bring the broth to a boil, then reduce heat and simmer for at least 20 minutes to develop the flavors.

• 6

  While the broth simmers, cook the rice sticks according to package directions, then drain and divide into serving bowls.

• 7

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

• 8

  Arrange the raw beef slices over the noodles in the bowls.

• 9

  Pour the boiling hot broth directly over the beef to cook it instantly.

• 10

  Garnish with bean sprouts, Thai basil, sliced chili, and a squeeze of lime before serving.