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

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

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

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

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

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.

Strain the broth and return to the pot.

Place ½ cup vermicelli noodles in each bowl.

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

Ladle a generous amount of broth into noodle bowls.

Garnish with desired toppings.