NUTRITION

SERVINGS

INGREDIENTS

3 cups beef bone broth

2.5 oz flank steak

1 oz brown rice noodles

0.5 medium yellow onion

1 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

1 tbsp fish sauce

0.5 cup mung bean sprouts

0.25 cup fresh Thai basil

0.25 whole lime

0.5 whole jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the yellow onion and fresh ginger over an open flame or under a high broiler until the skins are blackened and fragrant.

• 2

  In a large stockpot, toast the star anise and cinnamon stick over medium heat for 2 minutes until their aroma is released.

• 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 brown rice noodles according to package instructions, drain, and set aside.

• 5

  Thinly slice the raw flank steak against the grain into paper-thin pieces to ensure they cook quickly in the broth.

• 6

  Strain the broth through a fine-mesh sieve to remove the solids and return the liquid to the pot, seasoning with sea salt and black pepper.

• 7

  Place the cooked noodles in a large bowl, layer the raw beef slices on top, and pour the boiling hot broth over the meat to cook it instantly.

• 8

  Top the soup with mung bean sprouts, Thai basil, jalapeño slices, and a fresh squeeze of lime before serving.