NUTRITION

SERVINGS

INGREDIENTS

2 cup Beef bone broth

4 oz Eye of round steak

2 oz Brown rice pho noodles

1 cup Bean sprouts

0.25 cup Thai basil

0.25 cup Cilantro

1 tbsp Fish sauce

1 inch Fresh ginger

1 whole Star anise

1 whole Cinnamon stick

0.5 whole Lime

1 whole Scallion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium pot, bring the beef bone broth to a simmer with the sliced ginger, star anise, and cinnamon stick for 10 minutes to develop the aromatic base.

• 2

  While the broth simmers, cook the brown rice pho noodles in a separate pot of boiling water according to package directions, then drain and set aside.

• 3

  Remove the whole ginger, star anise, and cinnamon stick from the broth and stir in the fish sauce, sea salt, and black pepper.

• 4

  Place the cooked noodles in a large serving bowl and arrange the raw, thinly sliced eye of round steak in a single layer on top of the noodles.

• 5

  Pour the boiling hot broth directly over the beef slices to cook them instantly until they are tender and just slightly pink.

• 6

  Garnish the soup with fresh bean sprouts, Thai basil, cilantro, and sliced scallions, then squeeze the lime over the bowl before serving hot.