NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Beef eye of round

1.5 oz Dry rice noodles

2 cups Beef bone broth

0.5 medium Yellow onion

1 inch Fresh ginger

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

0.25 cup Bean sprouts

0.25 cup Thai basil

1 wedge Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the halved onion and sliced ginger under a broiler for 5 minutes until charred and fragrant.

• 2

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

• 3

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

• 4

  While the broth simmers, soak the rice noodles in hot water according to package directions until tender, then drain and set aside.

• 5

  Place the beef eye of round in the freezer for 15 minutes to firm up, then slice it against the grain into paper-thin pieces.

• 6

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

• 7

  Divide the cooked noodles into a large bowl and arrange the raw beef slices on top.

• 8

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