Authentic Thai flavour in this surprisingly easy to make dish
| Cook Time: | 20 min |
| Prep Time: | 20 min |
| Total Time: | 40 min |
| Category: | Supper |
| Cuisine: | Thai |
| Yield: | 4 |
| Method: | Stovetop |
Ingredients
* 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
* 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
Preparation
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.
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.