Vietnamese Pho with Zucchini Noodles:

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:

1. 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.
2. Cook the rice noodles according to package instructions if you’re using them. If not, skip to the next step.
3. Spiralize zucchini into noodles and set aside.
4. Thinly slice the beef or chicken, and quickly cook it in the simmering broth until just done.
5. To assemble, place zucchini noodles (and rice noodles, if using) into bowls.
6. Ladle the hot broth over the noodles, then top with sliced meat, fresh herbs, bean sprouts, and a squeeze of lime.
7. 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.