NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef eye of round

2 cup Beef bone broth

1.5 oz Rice noodles

1 piece Star anise

0.5 piece Cinnamon stick

1 tbsp Fish sauce

1 inch Ginger

0.25 cup Yellow onion

0.25 cup Bean sprouts

1 tbsp Fresh cilantro

1 tbsp Fresh Thai basil

0.5 piece Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the sliced yellow onion and ginger over a gas flame or under a broiler for 3-5 minutes until slightly blackened and aromatic.

• 2

  In a medium pot, combine the beef bone broth, charred onion, ginger, star anise, cinnamon stick, sea salt, and black pepper.

• 3

  Bring the broth to a boil, then reduce the heat to low and simmer for 15-20 minutes to allow the spices to infuse.

• 4

  While the broth simmers, cook the rice noodles in a separate pot of boiling water according to package directions, then drain and set aside.

• 5

  Thinly slice the beef eye of round against the grain into paper-thin pieces; for easier slicing, freeze the beef for 20 minutes beforehand.

• 6

  Stir the fish sauce into the simmering broth and then strain the broth through a fine-mesh sieve to remove the whole spices and onion pieces.

• 7

  Divide the cooked rice noodles into a large serving bowl and arrange the raw beef slices in a single layer on top of the noodles.

• 8

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