This pho soup recipe is warming and nourishing, loaded with authentic Vietnamese flavors and a low-carb option with zucchini noodles instead of rice noodles.

Vietnamese Pho with Zucchini Noodles

This pho soup recipe is warming and nourishing, loaded with authentic Vietnamese flavors and a low-carb option with zucchini noodles instead of rice noodles.

Course Main Course
Cuisine Vietnamese
Keyword gluten free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Sharon Chen

Ingredients

  • 1/2 pound top sirloin steak
  • 4 zucchinis
  • 2 cinnamon sticks
  • 2 star anise
  • 3 whole cloves
  • 4 cups Kettle & Fire Beef Bone Broth
  • 1-inch chunk of fresh ginger sliced
  • 1 tablespoon soy sauce (Use tamari sauce or coconut aminos for a gluten- free version)
  • 1 tablespoon fish sauce

FOR THE TOPPINGS:

  • 2 handful of bean sprouts
  • Herb mix (cilantro, basil, or both)
  • 1 jalapeƱo pepper sliced (optional)
  • 2 stems green onion chopped
  • Sriracha, hoisin sauce, and lime wedges for serving

Instructions

  1. Place the sirloin steak in the freezer for 15 minutes for easy slicing.

  2. Use a spiralizer or a julienne peeler to make zucchini noodles. Divide the zoodles into two large serving bowls.

  3. In a medium saucepan, toast cinnamon sticks, star anise, and cloves over medium heat until fragrant. Add bone broth in the pan, followed by ginger, soy sauce, and fish sauce. Bring to a boil and simmer for 10 minutes to allow the spices to fully infuse the broth.

  4. 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 zoodles in the serving bowls.

  5. 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.

  6. Top the pho with bean sprouts, fresh herbs, sliced pepper and green onion, drizzle with Sriracha or/and hoisin sauce, squeeze some lime juice in it and slurp up!