NUTRITION

SERVINGS

INGREDIENTS

4 oz eye of round beef

2 cups beef bone broth

0.75 oz dry rice noodles

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 Thai basil

1 tbsp fresh cilantro

0.5 medium lime

1 tsp sriracha

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a large pot over medium heat, toast the star anise and cinnamon stick for 2 minutes to release their essential oils.

• 3

  Add the beef bone broth, charred onion, 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 according to package instructions, then drain and set aside.

• 5

  Place the raw beef in the freezer for 10 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, bringing it to a rolling boil.

• 7

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

• 8

  Ladle the boiling broth directly over the beef to cook it instantly; season with sea salt and black pepper.

• 9

  Top the soup with bean sprouts, Thai basil, cilantro, a squeeze of lime, and sriracha before serving.