Name: Vietnamese Beef Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz raw beef eye of round; 4 cup beef bone broth; 1 oz dry rice sticks; 0.5 medium yellow onion; 2 inch fresh ginger; 2 whole star anise; 1 whole cinnamon stick; 1 tbsp fish sauce; 0.5 cup raw bean sprouts; 0.25 cup fresh Thai basil; 0.5 whole lime; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Place the raw beef eye of round in the freezer for 15 minutes to firm up, then slice it against the grain into paper-thin pieces.
Heat avocado oil in a large pot over medium-high heat. Place the onion half and sliced ginger in the pot, charring them until they are fragrant and blackened in spots.
Add the star anise and cinnamon stick to the pot, toasting for 1 minute until highly aromatic.
Pour in the beef bone broth and fish sauce. Bring to a boil, then reduce heat to low and simmer for 20 minutes to develop the flavors.
While the broth is simmering, cook the dry rice sticks in a separate pot of boiling water according to package directions, then drain and divide into serving bowls.
Strain the broth through a fine-mesh sieve to remove the onion, ginger, and whole spices, then season with sea salt and black pepper.
Arrange the thinly sliced raw beef on top of the cooked noodles in the bowls.
Pour the boiling hot broth over the beef slices, which will cook the meat instantly in the bowl.
Garnish with raw bean sprouts, fresh Thai basil, and a squeeze of lime before serving.

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Ingredients

Instructions

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