Do you yearn for warm soup as the fall comes and it gets colder outside? You are in luck - we have the recipe for you! This Keto-friendly Pho is absolutely packed with flavor! Make sure you stock up on these unique ingredients - one try and you'll be hooked!
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INGREDIENTS:
- 4 Star anise
- 2 cloves
PHO SOUP:
OPTIONAL PHO TOPPINGS:
- Thai Basil
- Cilantro
- Scallions
- Sriacha
INSTRUCTIONS
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Place the steak in the freezer for 30 minutes to make it easier to slice thinly.
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Meanwhile, heat a dutch oven over medium-high heat, WITHOUT oil. Add the star anise, cardamom pods, cinnamon sticks, cloves, coriander seeds, and ground ginger. Toast for 2-3 minutes, until fragrant.
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Add the bone broth and fish sauce. Stir together. Bring the pho broth to a boil, then simmer for 30 minutes.
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Meanwhile, use a spiralizer to make zoodles out of the zucchini. Divide the zucchini noodles among 4 bowls.
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Once the steak in the freezer is firm, take it out and slice very thinly against the grain. Place the steak on top of the zoodles in each bowl.
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When the broth is done simmering, stir in sweetener to dissolve (if using), and adjust salt to taste. Strain the broth into another pot or bowl. Discard the whole spices caught in the strainer.
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While broth is still simmering, immediately pour it over the prepared bowls, ensuring that you submerge the steak so that it cooks through. (Alternatively, you can stir the steak into the simmering broth first.)
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Garnish with toppings of your choice - Thai basil, cilantro, lime wedges, jalapeno or chili pepper slices, scallions, and/or sriracha.
The original recipe can be found here at Wholesome Yum.
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