Vietnamese Beef Pho Soup with Zoodles

barbara lentz


Very worth the time and effort. So delicious.


☆☆☆☆☆ 0 votes

10 Min
40 Min
Stove Top


  • 8 c
    beef stock
  • 2
    inch piece ginger peeled and cubed
  • 1 large
    onion quartered
  • 3
    whole star anise
  • 1 Tbsp
    fennel seeds
  • 3
    whole cloves
  • 1
    cinnamon stick
  • 1 Tbsp
    cardamom pods
  • 1 Tbsp
    coriander seeds
  • 4 clove
    garlic minced
  • 3 small
  • 1
    rib eye or filet mignon steak
  • 2 Tbsp
    fish sauce
  • ·
    cilantro and sriracha sauce for serving

How to Make Vietnamese Beef Pho Soup with Zoodles


  1. Place the onion and ginger on a foil lined baking sheet and place in broiler and get some char on the outside. Remove from oven.
  2. Place the star anise, fennel, cloves, cinnamon, cardamom, and coriander in a piece of cheesecloth and tie it.
  3. Place the beef stock in a large pot. Add the onion, ginger, spice bag and garlic and bring to a boil. Reduce heat and let simmer 30 minutes. Skim any that accumulates on the top.
  4. Meanwhile cut the zucchini with a spiralizer to make the zoodles. Cut the steak in paper thin slices. Sprinkle salt on the meat and set aside.
  5. Remove the broth from the stove and strain discarding any solids. Place the broth back on the stove and add the zoodles. Let cook about 3 to 5 minutes. Add the fish sauce and taste to adjust for saltiness. Add the stead add the last minute. Serve garnished with cilantro and a squirt of sriracha

Printable Recipe Card

About Vietnamese Beef Pho Soup with Zoodles

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Vietnamese

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