Whole30 Vietnamese Pho with Zucchini Noodles
This Whole30 Vietnamese Pho with Zucchini Noodles is a fresh, light, and incredibly satisfying meal. Experience authentic flavors without the carbs!
Equipment
- 1 Large pot
- 1 Sharp knife
- 1 Cutting board
- 1 spider or slotted spoon
Ingredients
- 4 cups beef broth - homemade or store-bought, check for Whole30 compliance
- 1 pound beef chuck - sliced thinly against the grain
- 2 medium zucchini - spiralized into noodles
- 1 onion - halved and thinly sliced
- 3 cloves garlic - minced
- 1 tablespoon fresh ginger - grated
- 1 tablespoon fish sauce - check for Whole30 compliance
- 1 star anise - for flavor
- 2 whole cloves - for flavor
- 1 cinnamon stick - for flavor
- 1 tablespoon lime juice - freshly squeezed
- Fresh herbs - basil, cilantro, and mint for garnish
- 1 jalapeño - sliced, for garnish, optional
Instructions
- In a large pot, heat the beef broth over medium heat.
- Add onion, garlic, ginger, star anise, cloves, and cinnamon stick to the pot. Simmer for about 30 minutes.
- In the last 10 minutes of cooking, add the beef slices to the broth to cook through.
- Spiralize the zucchini and place it in bowls.
- Once the broth is ready, strain it to remove the spices and serve hot over the zucchini noodles.
- Top with fresh herbs, lime juice, and optional jalapeño slices for added heat.
Notes
For a flavorful broth, simmer the spices and bones together for longer if time allows.
Add mushrooms or bok choy for extra nutrition and variety.
This recipe is perfect for meal prep and can be stored in the fridge for up to 3 days.