Pho with Zucchini Noodles

Place the Sirloin Steak (0.5 pound) in the freezer for 15 minutes for easy slicing.

Use a spiralizer or a julienne peeler to make zucchini noodles from the Zucchini (4). Divide the zoodles in two large serving bowls.

In a medium saucepan, toast Cinnamon Stick (2), Star Anise (2), and Whole Cloves (3) over medium heat until fragrant. Bring to a boil and simmer for 10 minutes to allow the spices to fully infuse the broth. Add Kettle & Fire® Bone Broth (4 cup) in the pan, followed by Fresh Ginger (1 Inch), Soy Sauce (1 tablespoon), and Fish Sauce (1 tablespoon). Bring to a boil and simmer for 10 minutes to allow the spices to fully infuse the broth.

Meanwhile, prepare the lime wedges. Slice 1/4 inch off of each end of a Lime (to taste) and cut it in half, lengthwise. Set one of the halves cut side-down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.

Take the beef out of your freezer and slice it into thin strips. Divide the beef into two portions and add on top of the noodles in the serving bowls.

Once the broth is done, also divide it into two portions and pour the hot broth into the serving bowls. The beef will start cooking instantly and the color changes.

Top the pho with Bean Sprouts (2 handful), Fresh Herbs (to taste), Jalapeño Pepper (1), and Scallion (2). Drizzle with Sriracha (to taste), Hoisin Sauce (to taste), and a squeeze of Lime Wedge and slurp it up!