Description
30-min pho recipe made with zucchini noodles and bone broth.
Ingredients
Scale
- 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
- Place the sirloin steak in the freezer for 15 minutes for easy slicing.
- Use a spiralizer or a julienne peeler to make zucchini noodles. Divide the zoodles in two large serving bowls.
- 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.
- 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.
- 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.
- 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!
Nutrition
- Serving Size: 1
- Calories: 362
- Sugar: 8.1g
- Sodium: 1303mg
- Fat: 11.2g
- Saturated Fat: 3.5g
- Carbohydrates: 21g
- Fiber: 13.1g
- Protein: 42.8g
- Cholesterol: 102mg