NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Beef eye of round

2 oz Brown rice pho 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

0.5 cup Bean sprouts

0.25 cup Fresh basil

0.25 cup Fresh cilantro

0.5 whole Lime

0.5 whole Jalapeño

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 large pot, combine the beef bone broth, charred onion, charred ginger, star anise, and cinnamon stick.

• 3

  Bring the broth to a boil, then reduce heat and simmer for 20 minutes to infuse the flavors.

• 4

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

• 5

  Thinly slice the beef eye of round against the grain into paper-thin pieces (freezing for 15 minutes beforehand makes this easier).

• 6

  Stir the fish sauce, sea salt, and black pepper into the broth, then remove the whole spices and onion pieces.

• 7

  Divide the cooked noodles into a large bowl and top with the raw, thinly sliced beef.

• 8

  Ladle the boiling hot broth directly over the beef to cook it instantly in the bowl.

• 9

  Top with bean sprouts, fresh basil, cilantro, jalapeño slices, and a squeeze of lime before serving.