NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Beef eye of round

1.5 oz Dry rice noodles

2 cup Beef bone broth

0.5 medium White onion

1 inch Fresh ginger

1 piece Star anise

1 piece Cinnamon stick

1 tbsp Fish sauce

0.5 cup Mung bean sprouts

0.25 cup Fresh cilantro

0.25 cup Fresh Thai basil

1 whole Scallion

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place halved onion and ginger cut-side down in a dry pan over medium-high heat until charred and aromatic.

• 2

  In a large pot, combine beef bone broth, charred onion, ginger, star anise, and cinnamon stick; simmer for 20 minutes.

• 3

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

• 4

  Slice the raw beef against the grain into paper-thin pieces to ensure they cook instantly in the hot broth.

• 5

  Strain the broth into a clean pot, discarding solids, and stir in the fish sauce, sea salt, and black pepper.

• 6

  Divide noodles between bowls, top with raw beef slices, and pour the boiling broth over the meat to cook it.

• 7

  Garnish with mung bean sprouts, cilantro, Thai basil, and scallions, serving with a fresh lime wedge on the side.