NUTRITION

SERVINGS

INGREDIENTS

2 cups Beef bone broth

3.5 oz Eye of round beef

1 oz Dried rice noodles

1 tbsp Fish sauce

0.5 medium Yellow onion

1 inch Fresh ginger

2 whole Star anise

1 whole Cinnamon stick

0.5 cup Fresh bean sprouts

0.25 cup Fresh Thai basil

1 medium Lime wedge

0.5 medium 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 the edges are charred and fragrant.

• 2

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

• 3

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

• 4

  While the broth simmers, soak the rice noodles in hot water according to package directions until tender, then drain and set aside.

• 5

  Slice the eye of round beef against the grain into paper-thin strips and season lightly with sea salt and black pepper.

• 6

  Strain the broth to remove the solids and return the liquid to the pot, stirring in the fish sauce.

• 7

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

• 8

  Pour the boiling hot broth directly over the beef to flash-cook it instantly in the bowl.

• 9

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