Pho With Zucchini Noodles
1/2 pound top sirloin steak
2 cinnamon sticks
2 star anise
3 whole cloves
4 cups homemade bone broth or organic 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 steams green onion, chopped
Sriracha, hoisin sauce, and lime wedges for serving
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!
Monday, March 6, 2017 - 4:05pm