Vietnamese Zoodle Pho Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Vietnamese Zoodle Pho

KITCHENAID
17Ingredients
105Minutes
450Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
6 SERVINGS
  • 1 sweet onion (large)
  • 2 inches fresh ginger root
  • 6 garlic cloves (peeled)
  • 1 whole star anise
  • 3 whole cloves
  • 1 zucchini (large)
  • 1 large carrot
  • 2 quarts low sodium chicken broth
  • 1/2 teaspoon coriander seeds (whole)
  • 1 serrano chile (sliced)
  • 1 tablespoon fish sauce
  • 1 1/2 pounds eye of round steak (very thinly sliced)
  • 5 scallions (chopped, dark green part only)
  • 2 cups bean sprouts
  • 1 cup thai basil leaves (fresh)
  • 1 cup fresh mint leaves
  • lime wedges (for serving)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Preheat your oven to 475 degrees Fahrenheit. Peel the onions and cut into quarters, reserving the skins. Chop the ginger into 4 pieces. Place the ginger and onions on a baking sheet and roast for 25 minutes, turning the onion and ginger over halfway through. Turn off the oven, then place the garlic cloves, whole cloves and star anise on the pan. Return the pan to the cooling oven and toast for another 5 minutes. Carefully transfer the mixture to the KitchenAid® Precise Heat Mixing Bowl.
    2. Meanwhile, wash the zucchini and carrot and cut the ends off squarely. Insert the Spiralizer Attachment into your KitchenAid® Stand Mixer according to manufacturer’s instructions. Install the fruit and vegetable skewer along with the small spiralizing blade. Place a plate under the attachment, then affix the zucchini to the skewer. Pull the release lever to push the blade carrier toward the Stand Mixer, aligning the blade core with the center of the vegetable. Plug in the Stand Mixer and set it to speed 6. Repeat the spiralizing process with the carrot.
    3. Add the chicken broth and whole coriander seeds to the Precise Heat Mixing Bowl. Insert your Stand Mixer flat beater attachment and set the Stand Mixer to “stir” to break apart the onions. Remove the flat beater and place the cover on the Precise Heat Mixing Bowl. Set the temperature to 220 degrees and set the timer to 45 minutes. After 30 minutes, add the Serrano chilies to the broth. Simmer another 15 minutes, then strain the aromatics out of the broth (alternatively, tie aromatics in cheesecloth for easy removal). Stir in the fish sauce. Taste and add additional fish sauce as needed.
    4. Divide the spiralized vegetables and sliced raw beef into four serving bowls. Ladle 1 1/2 cups of broth over the top of each serving to cook the beef and soften the spiralized vegetables. Garnish with sliced scallions, bean sprouts, Thai basil, and mint. Serve with fresh lime wedges for squeezing.
    Discover more recipes from KitchenAid

    NutritionView More

    Unlock full nutritional details with subscription

    450Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories450Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol80mg27%
    Sodium430mg18%
    Potassium870mg25%
    Protein28g55%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A60%
    Vitamin C35%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop