NUTRITION

SERVINGS

INGREDIENTS

2 cups beef bone broth

1.5 oz dry rice noodles

2 oz beef eye of round

0.5 cup bean sprouts

0.25 cup white onion

1 inch fresh ginger

1 piece star anise

1 piece cinnamon stick

1 tbsp fish sauce

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

0.5 whole lime

1 whole Thai bird's eye chili

0.25 tsp black pepper

PREPARATION

• 1

  Place the beef eye of round in the freezer for 15-20 minutes to firm up, then slice it against the grain into paper-thin pieces.

• 2

  In a dry pot over medium-high heat, char the onion slices and ginger pieces until they develop dark brown edges and become aromatic.

• 3

  Add the star anise and cinnamon stick to the pot, toasting for 1 minute until fragrant.

• 4

  Pour in the beef bone broth and fish sauce; bring to a boil, then reduce heat and simmer for 15 minutes to infuse the flavors.

• 5

  While the broth simmers, cook the rice noodles according to package directions until tender, then drain and divide into a large bowl.

• 6

  Strain the broth to remove the solids and return the clear liquid to the pot, keeping it at a rolling boil.

• 7

  Arrange the raw beef slices over the noodles in the bowl, then pour the boiling broth directly over the meat to cook it instantly.

• 8

  Top the soup with bean sprouts, cilantro, Thai basil, sliced chili, and a squeeze of fresh lime juice.