NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef eye of round

1 oz Dry rice stick noodles

2 cup Beef bone broth

2 inch Fresh ginger

0.5 medium Yellow onion

1 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

1 wedge Lime

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

• 3

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

• 4

  While the broth is simmering, cook the rice stick noodles according to the package directions, then drain and set aside.

• 5

  Stir the fish sauce, sea salt, and black pepper into the broth; remove and discard the whole spices, onion, and ginger.

• 6

  Place the cooked noodles in a large serving bowl and arrange the raw, paper-thin beef slices on top.

• 7

  Pour the boiling hot broth directly over the beef slices, which will cook them instantly until they are just tender.

• 8

  Garnish the soup with bean sprouts, cilantro, and Thai basil, and serve immediately with a fresh lime wedge.