NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Beef eye of round

1.5 oz Dry rice sticks

3 cups Beef bone broth

1 piece Fresh ginger

0.5 whole Yellow onion

2 whole Star anise

1 stick Cinnamon

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh Thai basil

0.5 whole Lime

1 whole Jalapeño

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the halved onion and ginger piece over an open flame or under a broiler until slightly blackened to release deep aromatics.

• 2

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

• 3

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

• 4

  While the broth simmers, prepare the rice noodles according to package instructions, drain, and set aside.

• 5

  Thinly slice the raw beef eye of round against the grain into paper-thin pieces (freezing for 15 minutes beforehand helps with slicing).

• 6

  Remove the large aromatics from the broth and season with sea salt and black pepper.

• 7

  Place the cooked noodles in a large bowl and layer the raw beef slices on top.

• 8

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