NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef eye of round

1.5 oz Dry rice noodles

3 cups Beef bone broth

0.5 medium White onion

2 inch Fresh ginger

1 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

0.25 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

  Place the halved onion and ginger over an open flame or under a broiler until charred and fragrant.

• 2

  In a large pot, lightly toast the star anise and cinnamon stick for 1-2 minutes until aromatic.

• 3

  Pour in the beef bone broth and add the charred onion, ginger, sea salt, and black pepper.

• 4

  Bring the broth to a boil, then reduce the heat and simmer for 20 minutes to develop the deep flavors.

• 5

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

• 6

  Stir the fish sauce into the broth and remove the large aromatics including the onion, ginger, and whole spices.

• 7

  Place the cooked noodles and the raw, very thinly sliced beef into a deep serving bowl.

• 8

  Pour the boiling hot broth over the beef to cook it instantly to a tender medium-rare consistency.

• 9

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