Authentic Thai flavour in this surprisingly easy to make dish

Cook Time:20 min
Prep Time:20 min
Total Time:40 min
* 2 cups rice vermicelli noodles, softened in boiling water

* 4 Tbsp. Coconut oil

* 1 onion, peeled and halved

* 6 cloves garlic, peeled and smashed

* 5” chunk of ginger, peeled

* 3 cups water

* 5 cups beef broth

* 1 whole star anise

* 2 cinnamon sticks

* 2 green onions, thinly sliced

* Sea salt, to taste

* 1 lb beef sirloin, sliced extremely thin (approx. ⅛”)

* ½ onion, thinly sliced

* Toppings: (all optional, but highly recommended!):

* Thai basil leaves (Greek basil or fresh mint will work too)

* Cilantro leaves

* Sliced jalapeno

* Fresh lime wedges

* Bean sprouts

* Toasted cashew pieces

1. Heat the coconut oil in a large pot or Dutch oven over medium heat.

2. Add the onion halves (cut side facing down), garlic, and ginger.

3. Cook for 3 to 4 minutes until garlic is lightly browned, stirring occasionally.

4. Add the water, beef broth, star anise, and cinnamon stick to the pot.

5. Bring to a boil; reduce heat to medium-low. Let the broth simmer for 7 to 8 minutes. Add scallions, and season to taste with sea salt.

6. Strain the broth and return to the pot.

7. Place ½ cup vermicelli noodles in each bowl.

8. Top with ¼ of the beef slices and some onion slices per bowl.

9. Ladle a generous amount of broth into noodle bowls.

10. Garnish with desired toppings.
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