Keto Vietnamese Beef Noodle Soup (Pho) with Zoodles

Ingredients

• 8 cups Beef Broth
• about 450 g Beef Chuck Roast
• 3 pieces Star Anise
• 1 piece Cinnamon Stick
• 4 pieces Cloves
• 5.08 cm Ginger
• 2 tbsp Fish Sauce
• 1 tsp Swerve Sweetener
• 4 medium Zucchini
• 2 cups Bean Sprouts
• 1 small Jalapeno
• 4 wedges Lime Wedges
• 0.25 cup Cilantro
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 5.08 cm ginger into 1.27 cm thick slices and the 2 stalks of green onions into 5.08 cm pieces. Place them directly onto a dry, hot heavy-bottomed pan or cast-iron skillet over high heat (204.4-232.2°C / 200-230°C) for 5-7 minutes, turning occasionally, until lightly blackened and fragrant, then transfer to a large heavy-bottomed pot.
2. 2Add the 8 cups of Beef Broth, 3 pieces of Star Anise, 1 piece of Cinnamon Stick, and 4 pieces of Cloves to the large heavy-bottomed pot. Bring the liquid to a rolling boil over high heat (100°C / 100°C).
3. 3Add the about 450 g Beef Chuck Roast to the boiling broth. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is fork-tender and reaches an internal temperature of 93.33-96.11°C (93-96°C).
4. 4Carefully remove the cooked about 450 g Beef Chuck Roast from the pot and set it aside to cool slightly for 10-15 minutes. While the beef cools, strain the broth through a fine-mesh sieve into another clean pot or large bowl to remove the charred ginger, green onions, star anise, cinnamon stick, and cloves; discard the solids.
5. 5After the about 450 g Beef Chuck Roast has cooled, use two forks to shred it into bite-sized pieces. Return the strained broth to the large heavy-bottomed pot over medium heat (148.9-176.7°C / 150-175°C) and stir in the 2 tbsp Fish Sauce and 1 tsp Swerve Sweetener; keep the broth hot.
6. 6Spiralize the 4 medium Zucchini into zoodles. Thinly slice the 1 small Jalapeno. Roughly chop the 0.25 cup Cilantro. Thinly slice the remaining 2 stalks of Green Onions.
7. 7Divide the zucchini zoodles among 4 serving bowls. Top each bowl with the shredded beef, 2 cups of Bean Sprouts, sliced 1 small Jalapeno, chopped 0.25 cup Cilantro, and sliced 2 stalks of Green Onions.
8. 8Carefully ladle the hot broth over the ingredients in each bowl until they are submerged. Serve immediately with the 4 wedges of Lime Wedges on the side.

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