Pho with Zucchini Noodles

While the beef chills, use a spiralizer to create zucchini noodles and divide them into two large serving bowls.

Ingredients

2 pieces of Zucchini

Equipment

Spiralizer

Sous Vide Immersion Circulator

In a medium saucepan, toast the cinnamon sticks, star anise, and cloves over medium heat until fragrant.

Ingredients

1 piece of Cinnamon Stick

2 pieces of Star Anise

3 pieces of Cloves

240 mL of Soy Sauce

225 g of Fish Sauce

240 mL of Hoisin Sauce

Equipment

Sauce Pan

Add the bone broth, ginger, soy sauce, and fish sauce to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors.

Ingredients

15 mL of Soy Sauce

15 mL of Fish Sauce

15 mL of Hoisin Sauce

950 mL of Bone Broth

15 mL of Ginger

Equipment

Sauce Pan

Remove the sirloin steak from the freezer and slice it into very thin strips. Divide the beef into two portions and arrange on top of the zucchini noodles in the bowls.

Ingredients

225 g of Sirloin Steak

240 mL of Zucchini

Equipment

Chefs Knife

Freezer

Pour the hot broth over the beef and noodles in each bowl. The heat from the broth will cook the thin beef slices instantly.

Ingredients

240 mL of Bone Broth

Equipment

Ladle

Garnish with bean sprouts, fresh herbs, sliced jalapeno pepper, and green onions. Drizzle with Sriracha or hoisin sauce and add a squeeze of lime juice before serving.

Ingredients

240 mL of Soy Sauce

225 g of Fish Sauce

240 mL of Hoisin Sauce

120 mL of Bean Sprouts

60 mL of Fresh Herbs

1 piece of Jalapeno Pepper

2 pieces of Green Onions

5 mL of Sriracha

15 mL of Lime Juice