Ingredients
- 1 quart beef bone broth
- 1 piece ginger
- zucchini noodles
- 2 whole star anise
- 1 tsp fennel
- 1 tsp coriander
- 2 whole cloves
- 1 stick cinnamon
- 1 pod cardamom
- 2 tbsp fish sauce
Servings:
Instructions
- Simmer broth in a pot on the stove with the spice blend added in. As you simmer the broth, skim off any foam that comes to the top.
- Meanwhile, wash both ginger root and (peeled) onion, slice them in half, and place them on a baking sheet in oven.
- Broil them until they get dark on top.
- Once ginger and onion are ready, add them to simmering broth to give it more flavor.
- Keep simmering for around half an hour, or until the soup has absorbed the flavors of the spices to your liking. At this point add in the fish sauce to taste. Start by adding one tablespoon and then taste it and then add more, a little bit at a time, if you think it needs it.
- Remove broth from the stove and remove the ginger and onion. Strain the broth if necessary to get out any of the remaining spices, and put the broth back into the pot.
- Add zucchini noodles and simmer once again, this time with the noodles, until they have reached the desired level of being cooked. Usually only cook it for about a minute or two.
- Meanwhile, sear the outside of the beef that will be added to the pho. Many people like to thinly slice it raw and add it to the soup that way. I prefer to sear the edges first, leaving it very rare inside.
- When you are ready to serve the soup, add the broth and some zucchini noodles to each bowl. Thinly slice the seared beef and place the thin slices on top of the soup. The heat of the soup will help lightly cook the thin slices.
- Serve with garnishes that each person can add to their bowl of soup as desired.
Recipe Notes
Garnishes: spicy peppers, lime slices, sprouts, basil leaves, etc
Featured Spices:
Recipe source: Yummly - Vietnamese Soup - Paleo Pho Recipe
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