FOR THE BEEF MARINADE

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2 to 2 ½ pounds boneless beef chuck or brisket (cut into 1½-inch chunks)

2 cloves garlic (minced)

3 tablespoons ginger (minced)

1½ teaspoons brown sugar

2½ teaspoons five-spice powder

5 tablespoons fish sauce

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FOR THE SOUP

8 large carrots (peeled and cut on the bias into 1½ -inch chunks)

3 stalks of lemongrass, after removing any tough woody parts, (x1) cut into 3-inch lengths (x2) minced

8 cloves garlic (minced)

1 onion (sliced thinly, then cut in half)

4 tablespoons tomato paste

4 cups of low-sodium beef broth or stock

4 cups water

4 TBS of Better than Beef Pho Bullion

1 can of light coconut milk

3 tablespoons coconut oil

3 tablespoons soy sauce

3 star anise

1 teaspoon ground black pepper

1 teaspoon ancho chili powder

1 tablespoon smoked paprika

1 teaspoon ground annatto (optional)

3 tablespoons chili oil (or to taste)

1 teaspoon salt and pepper (or to taste)

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OPTIONAL GARNISHES

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Wide rice noodles or egg noodles

Bean Sprouts

¼ cup coarsely chopped fresh cilantro leaves

½ cup Thai basil leaves

½ cup Thinly sliced raw onion

Green Onion

Lime wedges

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PREP:

1. Marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.

COOKING INSTRUCTIONS:

1. Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass. Infuse the oil for 1 minute.

2. Add the minced lemongrass and garlic. Cook for 2 minutes.

3. Add the onions. Cook until translucent, about 2 minutes.

4. Add the tomato paste and all of the beef, browning evenly on all sides. Stir and cook uncovered for 5 minutes. TIP: Do NOT add the marinade when you add the beef.

5. Add the star anise, ground black pepper, chili powder, annatto, and paprika. Cook for about 1 minute.

6. Add the water, beef bouillon, and coconut water. Bring the mixture to a boil.

7. Reduce the heat to medium-low. Simmer, covered, for 1 hour.

8. After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.

9. To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your wide rice noodles or egg noodles per package instructions, transfer to bowls, and ladle the soup over the top.

10. Garnish with cilantro, Thai basil, raw onion, bean sprouts, and serve with lime wedges on the side.