Rice noodles and paper-thin raw beef cooked by a hot broth scented with charred onion, ginger, cinnamon and cloves. A filling, high-protein meal-sized bowl.
Ingredients
Instructions
- 1
Firm the beef in the freezer for 20 minutes, then slice it paper-thin with a sharp knife.
- 2
Halve the onion and split the ginger lengthwise. Char the cut sides in a dry cast-iron pan over high heat for 5-6 minutes until blackened.
- 3
Pour the broth into a pot, add the charred onion and ginger, cinnamon and cloves and bring to a boil. Simmer partly covered on low heat for 30 minutes.
- 4
Strain the broth, season with the fish sauce, sugar and salt and bring back to a boil.
- 5
Dip the rice noodles in boiling water for 20-30 seconds, drain and divide among 4 large bowls. Spread the raw beef slices over the noodles.
- 6
Ladle the boiling broth into the bowls; the heat cooks the beef in seconds.
- 7
Top with sliced green onions, chili rings, basil and parsley leaves, drizzle with the lemon juice and serve at once.
Nutrition
Per serving
| Calories | 319 kcal |
|---|---|
| Protein | 24 g |
| Carbs | 43 g |
| Fat | 6 g |
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