NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef eye of round

1.5 oz Dry rice noodles

2 cup Beef bone broth

1 inch Fresh ginger

0.5 small Yellow onion

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

0.25 cup Mung bean sprouts

0.25 cup Fresh Thai basil

0.5 whole Lime

1 small Jalapeño

0.25 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Place the onion and ginger under a broiler for 5 minutes until slightly charred and fragrant.

• 2

  In a large pot, toast the star anise and cinnamon stick over medium heat for 2 minutes until aromatic.

• 3

  Add the beef bone broth, charred onion, ginger, and fish sauce to the pot; bring to a boil, then reduce to a simmer for 20 minutes.

• 4

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

• 5

  Thinly slice the raw beef eye of round against the grain into translucent strips.

• 6

  Strain the broth to remove the solids and season with sea salt and black pepper.

• 7

  Divide the cooked noodles into a large bowl and top with the raw beef slices.

• 8

  Pour the boiling hot broth over the beef to cook it instantly, then garnish with bean sprouts, Thai basil, jalapeño, and a squeeze of lime.