As we head into fall and the weather turns cool, nothing satisfies my appetite better than a bowl of steamy soup. As a lover of all things spicy, I tend to skip the split pea soup in favor of something with a bit more heat: Vietnamese Pho.
It’s certainly not easy to replicate that restaurant-style pho flavor at home, but with a little ingenuity, and the help of a few of my favorite KitchenAid® Appliances, we can get very, very close.
My friends over at Melissa’s Produce sent me a bounty of beautiful fall vegetables, including enough zucchini to keep me busy until winter. I thought it would be fun to swap out the traditional noodles for zoodles in this flavorful soup.
One of the reasons pho is so full of flavor is because all of the ingredients are fresh and ripe. While some of the aromatics (such as onions, ginger, and garlic) are toasted and simmered in advance, the soup is assembled just before serving to allow the piping hot broth to perfectly cook the meat and vegetables.
I used my KitchenAid® Precise Heat Mixing Bowl not only to produce a perfectly spiced broth, but also to keep that broth at just the right temperature until it is ready to be served.
This attachment pulls double duty by helping with prep in the kitchen, then making a guest appearance on the dinner table at serving time. With its self-contained power source, this bowl can be used independently of your Stand Mixer, making it perfect for fondue parties as well!
To make this soup, you’ll start by toasting onions, ginger, garlic, whole cloves, and star anise on a baking sheet in the oven. Toasting the aromatics and spices helps to bring out their unique flavors and add a special depth to the pho broth.
Once toasted, all of the goodies go into the Precise Heat Mixing Bowl along with some chicken broth. Just set the temperature and the timer, then after thirty minutes add in some serrano chilies and whole coriander seeds for added spice. After simmering for another fifteen minutes, all of the solids are strained out and a bit of fish sauce is stirred in.
Spiralize the zucchini and carrot into beautiful “noodles” and set aside until you are ready to serve.
Once the broth has finished simmering, place strips of thinly sliced beef along with the spiralized vegetables into individual serving bowls. Ladle in the broth, then garnish with scallions, sprouts, Thai basil, and mint.
Don’t forget sliced lime wedges for squeezing!
Vietnamese Zoodle Pho
Makes 6 servings
1 large sweet onion
2 inches fresh ginger root
6 garlic cloves, peeled
1 whole star anise
3 whole cloves
1 large zucchini
1 large carrot
2 quarts low sodium chicken broth
1/2 teaspoon whole coriander seeds
1 Serrano chile, sliced
1 tablespoon fish sauce
1 1/2 pounds very thinly sliced eye of round steak
4-5 chopped scallions, dark green part only
2 cups bean sprouts
1 cup fresh Thai basil leaves
1 cup fresh mint leaves
Lime wedges for serving
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.
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.
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.
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.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*