Step 1

In a large stock pot, add in beef bone broth, onion, carrots, garlic cloves, cinnamon sticks, star anise, cardamon pods, coriander seeds and coconut aminos.

Step 2

Bring the broth to a boil over medium-high heat. Reduce heat to medium-low and let broth simmer for 30 minutes.

Step 3

Place zucchini into a spiralizer and spiralize into noodles. Set aside.

Step 4

Slice beef into very thin slices, about ¼ inch thick. Keep beef slices in the refrigerator to keep cold until ready to add to the broth.

Step 5

Strain the broth and discard the solids. Return the broth to the stove to keep warm.

Step 6

In four soup bowls, prepare each serving by adding in zucchini noodles to the bottom.

Step 7

Top with pho broth and add in 5–6 raw beef slices.

Step 8

Top each bowl with desired amount of herbs, vegetables, sriracha and coconut aminos.

Step 9

Serve immediately.