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Vietnamese Pho with Zucchini Noodles:
Pho, a traditional Vietnamese soup, is known for its aromatic broth and comforting qualities. This modern twist on pho incorporates spiralized zucchini noodles for a low-carb alternative, offering a lighter version of the classic dish without compromising on flavor. Adding a touch of sriracha provides a spicy kick, perfect for those who enjoy a bit of heat in their meals.
Ingredients:
- Beef or chicken broth (homemade or store-bought)
- Zucchini, spiralized into noodles
- Rice noodles (optional for a more traditional take)
- Fresh herbs (basil, cilantro, mint)
- Sriracha sauce
- Lime wedges
- Bean sprouts
- Thinly sliced beef or chicken (optional)
Instructions:
- Prepare a rich broth by simmering beef or chicken bones with spices like star anise, cinnamon, and cloves for several hours. If using store-bought broth, enhance the flavor by simmering with these spices for at least 30 minutes.
- Cook the rice noodles according to package instructions if you’re using them. If not, skip to the next step.
- Spiralize zucchini into noodles and set aside.
- Thinly slice the beef or chicken, and quickly cook it in the simmering broth until just done.
- To assemble, place zucchini noodles (and rice noodles, if using) into bowls.
- Ladle the hot broth over the noodles, then top with sliced meat, fresh herbs, bean sprouts, and a squeeze of lime.
- Add sriracha sauce to taste for a spicy kick.
This pho is a nourishing and flavorful dish that combines the traditional elements of Vietnamese cuisine with a modern twist, making it both healthy and satisfying.
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