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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. beef soup bones (shank and knee bones)
- 1 onion (cut in half)
- 5 slices fresh ginger
- 1 Tbsp. salt
- 2 pods star anise
- 2 1/2 Tbsp. fish sauce
- 4 qt. water
- 8 oz. dried rice noodles (or fresh wet noodles)
- 1 1/2 lb. top sirloin (beef, thinly sliced)
- 1 lime (cut into 4 wedges, optional, per taste)
- hoisin sauce (optional, per taste)
- Sriracha (optional, per taste)
- 1 1/2 cups bean sprouts (optional, per taste)
- 1 bunch thai basil (optional, per taste)
- 1/2 cup chopped cilantro (optional, per taste)
- 1 Tbsp. green onion (chopped, optional, per taste)
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Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium3030mg126% |
| Potassium690mg20% |
| Protein37g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A4% |
| Vitamin C20% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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