Beef Pho with Zucchini Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 quart beef bone broth
1 piece ginger root
1 onion
2 small zucchini cut with a spiralizer or 12 ounces pre-cut fresh or frozen zucchini noodles
½ pound steak, thickly cut
2 whole star anise
1 tsp. fennel
1 tsp. coriander
2 whole cloves
1 stick cinnamon
1 cardamom pod
2 tbsp. fish sauce (such as Red Boat)
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Directions: |
Directions:Bring broth to a simmer in a pot with spice blend added in. Note: putting your spices in a cheese cloth bag will eliminate the need to strain them out later. As broth and spices simmer, wash ginger root, peel onion and slice all items in half. Place on a baking sheet and broil until dark on top. Add the broiled ginger and onion to the simmering broth and continue to cook for 30 minutes. Add one tablespoon of fish sauce, two if desired. Remove pot from heat. Set aside the onion to add later. Strain the broth or remove spice bag. Put the broth back on the heat.
Add zucchini noodles and reserved onion. Simmer for 1 or 2 minutes or until zucchini noodles are tender.
Sear the outside of the beef, leaving it rare inside. Cut the meat into "matchstick-thin" slices. When soup is ready, weigh/measure the broth and zucchini noodles into each bowl. Add measured portion of the seared beef on top of the soup. The heat of the soup lightly cooks the thin slices. |
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Personal
Notes: |
Personal
Notes: Serve with rice and salad for a complete meal.
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