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vietnamese beef pho soup with zoodles

Recipe by
barbara lentz
beulah, MI

Very worth the time and effort. So delicious.

yield 4 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For vietnamese beef pho soup with zoodles

  • 8 c
    beef stock
  • 2
    inch piece ginger peeled and cubed
  • 1 lg
    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 sm
  • 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

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