NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Beef flank steak

1.5 oz Rice stick noodles

2 cup Beef bone broth

0.5 medium Yellow onion

1 inch Fresh ginger

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh Thai basil

0.5 whole Lime

1 whole Thai bird's eye chili

0.25 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Char the onion and ginger over an open flame or under a broiler until the skins are blackened and aromatic.

• 2

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

• 3

  Add the beef bone broth, charred onion, ginger, and fish sauce to the pot and bring to a gentle simmer for 20 minutes.

• 4

  While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.

• 5

  Place the flank steak in the freezer for 15 minutes to firm up, then slice it into paper-thin strips against the grain.

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot at a rolling boil.

• 7

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

• 8

  Pour the boiling broth directly over the beef to cook it instantly, then garnish with bean sprouts, basil, chili, lime juice, salt, and pepper.