VIETNAMESE BEEF “NOODLE” PHO

Prep time: 35 mins

VIETNAMESE BEEF “NOODLE” PHO

 • Yield: 4 entrée servings
- 2 large onions, peeled and quartered 
- 4-inch piece fresh ginger, peeled and cut into 
- 4 pieces 2 whole cinnamon sticks 
- 2 whole star anise 3 whole cloves 
- 2 teaspoons whole coriander seeds 
- 8 cups homemade beef broth, 
- 1 tablespoon coconut aminos 
- 1 tablespoon fish sauce 3 carrots, peeled and thinly sliced
- ¾ pound sirloin, London broil, or round 2 to 3 zucchini, cut into noodles with a spiralizer (to yield 2½ to 3 cups) 

Toppings: 

- 3 scallions, diagonally sliced into ¼- to ½-inch pieces 
- 1 chili pepper (serrano or jalapeño), thinly sliced 
- 1 to 2 limes, cut into wedges 
- 1 cup fresh herbs (cilantro, basil, Thai basil, mint, or any combination) 
- Hot sauce or Sriracha (optional) 
Directions: 
Preheat broiler. Char the onions and ginger on all sides on a baking sheet placed directly under the broiler for about 3 to 5 minutes per side. (The char is what adds the smoky flavor to the Pho.) Rinse under cool water to remove any loose overly charred bits.

Place the cinnamon, star anise, cloves, and coriander seeds in the bottom of a dry saucepan and dry-roast over medium-low heat for about 2 minutes or until fragrant. Stir frequently to prevent scorching. Add the broth, aminos, fish sauce, carrots, charred onions, and ginger to the saucepan with the spices. Bring the broth to a boil over medium-high heat. Immediately reduce the heat to medium-low. Cover and continue simmering for 30 minutes. 

While the broth is simmering, freeze the beef for 10 to 15 minutes so it is easier to cut. Thinly slice into pieces no more than ¼-inch thick and set aside. Strain the broth through a fine mesh strainer and discard the solids. Place broth back over low heat and keep it just below a simmer. Add the beef until just cooked, about 2 to 3 minutes. 

Divide mung beans and zucchini “noodles” among the bowls, top with steam - ing broth and beef. Serve with toppings
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