NUTRITION

SERVINGS

INGREDIENTS

5 oz beef eye of round

1.5 oz dry rice sticks

2 cup low sodium beef broth

1 piece fresh ginger

0.5 medium yellow onion

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup fresh bean sprouts

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

1 whole scallion

0.5 medium lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the onion and the 2-inch piece of ginger over an open flame or under a broiler until the skins are slightly blackened and fragrant.

• 2

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

• 3

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

• 4

  While the broth simmers, cook the rice sticks in a separate pot of boiling water according to package directions, then drain and place in a large serving bowl.

• 5

  Strain the broth through a fine-mesh sieve to remove the solids, then season with sea salt and black pepper.

• 6

  Thinly slice the raw beef eye of round against the grain and arrange the slices on top of the cooked noodles.

• 7

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

• 8

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