NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

0.75 oz dry rice noodles

2 cup 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 Thai basil

0.5 whole lime

1 small jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Char the yellow onion and fresh ginger over an open flame or under a broiler until blackened and aromatic.

• 2

  In a large pot, toast the star anise and cinnamon stick over medium heat for 1-2 minutes until fragrant.

• 3

  Add the beef bone broth, charred onion, charred ginger, and fish sauce to the pot and simmer for 20 minutes.

• 4

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

• 5

  Strain the broth through a fine-mesh sieve to remove all solids and return the clear liquid to the pot to boil.

• 6

  Place the cooked noodles and the raw, very thinly sliced flank steak into a large serving bowl.

• 7

  Pour the boiling broth directly over the beef and noodles to cook the meat instantly until it turns pale pink.

• 8

  Top the soup with bean sprouts, Thai basil, jalapeño slices, lime juice, sea salt, and black pepper before serving.