NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef eye of round

1.5 oz Brown rice pho 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 Fresh Thai basil

0.5 whole Lime

1 whole Jalapeno

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Char the onion and ginger under a broiler or over an open flame until the skins are blackened and fragrant.

• 2

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

• 3

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

• 4

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

• 5

  Strain the broth through a fine-mesh sieve to remove the solids and return the clear liquid to the pot, bringing it to a rolling boil.

• 6

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

• 7

  Pour the boiling broth directly over the beef to cook it instantly, then garnish with bean sprouts, Thai basil, lime, and jalapeno slices.