NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1.5 oz rice noodles

3 cups beef broth

0.5 medium onion

1 inch ginger

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup bean sprouts

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

1 whole lime

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the halved onion and sliced ginger face down in a dry pan over medium-high heat until charred and aromatic.

• 2

  In a large pot, toast the star anise and cinnamon stick for 1 minute until fragrant.

• 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, place the flank steak in the freezer for 10 minutes to firm up, then slice it against the grain into paper-thin strips.

• 5

  Cook the rice noodles according to package instructions in a separate pot, then drain and divide into serving bowls.

• 6

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

• 7

  Place the raw beef slices over the noodles and pour the boiling hot broth directly over the meat to cook it instantly.

• 8

  Top with bean sprouts, cilantro, Thai basil, and sliced green onions, serving with lime wedges on the side.