ZUCCHINI NOODLE BEEF PHO

PREP + COOK TIME 35 MINUTES SERVES 4

1 litre (4 cups) beef bone broth

2 cups (500ml) water

5cm piece fresh ginger, sliced thinly

2 cloves garlic, sliced thinly

1 whole star anise

2 cinnamon sticks, broken

2 tablespoons fish sauce

½ teaspoon unrefined sugar

(see cook’s notes)

4 small zucchini (360g), spiralised

into noodles (see cook’s notes)

400g piece beef fillet, sliced thinly

1 fresh long red chilli, sliced thinly

1 cup (80g) bean sprouts

1 cup fresh thai basil leaves

1 cup fresh mint leaves

1 cup fresh coriander leaves

4 green onions, sliced thinly

1 Place broth, the water, ginger, garlic, spices, sauce and sugar in a saucepan; bring to the boil. Reduce heat to low-medium; simmer for 20 minutes. Strain through a fine sieve into a heatproof bowl; discard solids. 2 Divide zucchini noodles among bowls; top with raw sliced beef, then ladle over hot stock. Serve topped with chilli, bean sprouts, herbs and green onion.