Name: Beef Pho Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups beef bone broth; 4.5 oz beef eye of round; 1.5 oz dry rice noodles; 0.5 medium yellow onion; 2 inches 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 medium jalapeño; 0.5 whole lime; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

492 calories

Protein: 56g; 43% of calories
Carbs: 58g; 45% of calories
Fat: 6g; 11% of calories

Instructions

Prep 15 min · Cook 25 min

Place the halved onion and sliced ginger under a broiler for 5 minutes until charred and fragrant.
In a medium pot, combine the beef bone broth, charred onion, ginger, star anise, and cinnamon stick.
Bring the broth to a boil, then reduce heat and simmer for 20 minutes to infuse the flavors.
While the broth simmers, cook the rice noodles according to package directions, then drain and set aside.
Thinly slice the raw beef eye of round against the grain into paper-thin pieces.
Strain the broth to remove the solids and return the liquid to the pot; stir in the fish sauce, sea salt, and black pepper.
Place the cooked noodles in a large bowl and top with the raw beef slices.
Pour the boiling hot broth over the beef and noodles, which will cook the thin beef slices instantly.
Garnish with bean sprouts, Thai basil, jalapeño slices, and a squeeze of lime before serving.

Nutrition

Ingredients

Instructions

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