vietnamese beef pho soup with zoodles
Very worth the time and effort. So delicious.
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 cups beef stock
- 2 - inch piece ginger peeled and cubed
- 1 large onion quartered
- 3 - whole star anise
- 1 tablespoon fennel seeds
- 3 - whole cloves
- 1 - cinnamon stick
- 1 tablespoon cardamom pods
- 1 tablespoon coriander seeds
- 4 cloves garlic minced
- 3 small zucchini's
- 1 - rib eye or filet mignon steak
- 2 tablespoons fish sauce
- - cilantro and sriracha sauce for serving
How To Make vietnamese beef pho soup with zoodles
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Step 1Place the onion and ginger on a foil lined baking sheet and place in broiler and get some char on the outside. Remove from oven.
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Step 2Place the star anise, fennel, cloves, cinnamon, cardamom, and coriander in a piece of cheesecloth and tie it.
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Step 3Place 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.
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Step 4Meanwhile 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.
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Step 5Remove 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
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