Pho With Zucchini Noodles Recipe

To make slicing easier, pop the sirloin steak into the freezer for about 15 minutes.

While the steak chills, use a spiralizer or julienne peeler to create zucchini noodles. Divide these 'zoodles' evenly between two large serving bowls.

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

To the saucepan with the toasted spices, add the 4 cups beef bone broth, along with the ginger, 1 tablespoon soy sauce, and 1 tablespoon fish sauce. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, letting the spices fully infuse the broth.

While the broth simmers, retrieve the steak from the freezer and slice it into very thin strips. Divide the sliced beef into two portions and arrange it over the zucchini noodles in your serving bowls.

Once the broth is ready, carefully divide it into two portions and pour the steaming hot liquid directly over the beef and zoodles in each bowl. The heat from the broth will cook the thinly sliced beef almost instantly, changing its color from red to pale brown.

Finish each bowl by topping with a handful of bean sprouts, fresh cilantro and basil, sliced jalapeño pepper, and green onion. Drizzle with 2 teaspoons sriracha and/or 2 teaspoons hoisin sauce, then squeeze in a wedge of lime juice before serving.