Vietnamese Pho with Zucchini Noodles
This pho soup recipe is warming and nourishing, loaded with authentic Vietnamese flavors and a low-carb option with zucchini noodles instead of rice noodles.
Ingredients
- 1/2 pound top sirloin steak
- 4 zucchinis
- 2 cinnamon sticks
- 2 star anise
- 3 whole cloves
- 4 cups Kettle & Fire Beef Bone Broth
- 1-inch chunk of fresh ginger sliced
- 1 tablespoon soy sauce (Use tamari sauce or coconut aminos for a gluten- free version)
- 1 tablespoon fish sauce
FOR THE TOPPINGS:
- 2 handful of bean sprouts
- Herb mix (cilantro, basil, or both)
- 1 jalapeño pepper sliced (optional)
- 2 stems green onion chopped
- Sriracha, hoisin sauce, and lime wedges for serving
Instructions
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Place the sirloin steak in the freezer for 15 minutes for easy slicing.
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Use a spiralizer or a julienne peeler to make zucchini noodles. Divide the zoodles into two large serving bowls.
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In a medium saucepan, toast cinnamon sticks, star anise, and cloves over medium heat until fragrant. Add bone broth in the pan, followed by ginger, soy sauce, and fish sauce. Bring to a boil and simmer for 10 minutes to allow the spices to fully infuse the broth.
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Take the beef out of your freezer and slice it into thin strips. Divide the beef into two portions and add on top of the zoodles in the serving bowls.
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Once the broth is done, also divide it into two portions and pour the hot broth into the serving bowls. The beef will start cooking instantly, and the color changes.
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Top the pho with bean sprouts, fresh herbs, sliced pepper and green onion, drizzle with Sriracha or/and hoisin sauce, squeeze some lime juice in it and slurp up!