NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef eye of round

1 oz dry rice noodles

2 cups beef bone broth

1 tbsp fish sauce

0.5 whole yellow onion

1 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

0.5 cup bean sprouts

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

1 whole lime wedge

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a medium 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 and simmer for 20 minutes.

• 4

  While the broth simmers, cook the rice noodles according to package directions, then drain and place in a large bowl.

• 5

  Thinly slice the raw beef eye of round against the grain into paper-thin pieces.

• 6

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

• 7

  Arrange the raw beef slices in a single layer over the cooked noodles in the bowl.

• 8

  Pour the boiling hot broth directly over the beef to cook it instantly and season with black pepper.

• 9

  Garnish the soup with bean sprouts, cilantro, Thai basil, and a fresh squeeze of lime before serving.