NUTRITION

SERVINGS

INGREDIENTS

4 oz beef eye of round

1.5 oz dry rice noodles

2 cups beef bone broth

0.5 whole yellow onion

1 inch fresh ginger

1 whole star anise

1 whole cinnamon stick

1 tsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh Thai basil

0.5 whole lime

1 whole scallion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the halved yellow onion and fresh ginger over an open flame or under a broiler until the surfaces are blackened and fragrant.

• 2

  In a medium pot, toast the star anise and cinnamon stick over medium heat for 1 minute to release their essential oils.

• 3

  Pour the beef bone broth into the pot and add the charred onion and ginger. Bring to a boil, then reduce heat and simmer for 15 minutes.

• 4

  While the broth simmers, place the dry rice noodles in a bowl of hot water for 8-10 minutes until tender, then drain and set aside.

• 5

  Thinly slice the beef eye of round against the grain into paper-thin pieces; freezing the meat for 20 minutes beforehand makes this easier.

• 6

  Strain the broth through a fine-mesh sieve to remove the solids, then return the clear liquid to the pot and stir in the fish sauce, sea salt, and black pepper.

• 7

  Divide the cooked noodles between serving bowls and layer the raw beef slices on top of the noodles.

• 8

  Ladle the boiling hot broth directly over the beef to cook it instantly, then garnish with bean sprouts, Thai basil, sliced scallions, and a squeeze of lime.