NUTRITION

SERVINGS

INGREDIENTS

2 oz Beef eye of round

1 oz Dry rice stick noodles

3 cup Beef bone broth

1 medium Yellow onion

2 inch Fresh ginger

2 whole Star anise

1 stick Cinnamon

3 whole Cloves

1 tbsp Fish sauce

0.5 tsp Coconut sugar

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

1 medium Lime

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 blackened and fragrant.

• 2

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

• 3

  Add the beef bone broth, charred onion, charred ginger, fish sauce, and coconut sugar to the pot.

• 4

  Simmer the broth gently for 20 minutes to allow the spices to infuse.

• 5

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

• 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

  Place the cooked noodles in a large serving bowl and top with the raw, thinly sliced beef eye of round.

• 8

  Pour the boiling broth directly over the beef to cook it instantly, then season with sea salt and black pepper.

• 9

  Garnish the soup with bean sprouts, cilantro, Thai basil, and a squeeze of fresh lime juice before serving.