Learn how to make pho with zucchini noodles and bone broth in just 30 minutes. Once you have learned the technique, you’ll want to make pho ALL THE TIME.
Today, I have a very exciting recipe to share with you. I am going to show you how to make pho with zucchini noodles and bone broth.
How To Make Pho With Zucchini Noodles
Ever since I started making zucchini noodles, I have been obsessed! Since you could pretty much eat zucchini raw, I figured that it’d be great for a pho recipe because you don’t have to cook it, which is pretty convenient.
You do, however, have to turn the zucchinis into noodles in order to enjoy the slurp like a regular bowl of pho. To make zucchini noodles, you could either use a vegetable peeler, a spiralizer, or a benriner.
I used a benriner to make my zucchini noodles for this pho recipe.
How To Make Pho With Bone Broth
Now that you’ve got your pho zoodles ready, let’s focus on the most important part of a good pho – the soup base. Most of the pho recipes start with browning onions and fresh gingers on an open flame or roast them in an oven to bring out their maximum flavor. However, if you have some bone broth on hand, you don’t need to do any of that. With a few spices, you could turn the bone broth into a perfect pho base.
I usually make my own broth with beef bones, onions, celeries and carrots in a slow cooker. After 18-24 hours of cooking, trust me, whatever flavors and nutrients your ingredients have are going to be completely extracted into your broth.
When I am running low on homemade bone broth and I don’t have the time to make a new batch yet, I love using Kettle & Fire beef bone broth as my pho base.
With bone broth on hand, to make a good pho, all you need to do is to toast a couple of cinnamon sticks, star anise, and whole cloves in a saucepan. Then pour the bone broth over. Add fresh ginger, a little bit of fish sauce, and a little bit of soy sauce. Bring to a boil and let it simmer for 10 minutes or so to allow the spices to fully infuse the broth. That’s it! That’s your super legit pho base right there.
All the cooking is done at this point. Choose your desired protein. It could be beef, chicken, turkey or if you want a meatless pho, throw in some cooked vegetables and tofu in your zoodles. Add your hot and flavorful pho base which will immediately start cooking the raw beef slices (if using) and the zoodles. Sprinkle with bean sprouts, your preferred herbs, and a squeeze of lime juice. Want some heat? Sriracha is your friend.
You see, once you’ve learned how to make pho with zoodles and bone broth, you can put it together in just 30 minutes instead of hours compare to making the pho base from scratch. Also, you can totally customize your pho based on your dietary restrictions.
Now, here’s a little information about Kettle & Fire bone broth in case you are not familiar with this superfood yet. Kettle & Fire uses 100% grass-fed beef bones and organic vegetables, herbs, and spices for their bone broth. The beef bone broth is simmered for a very, very long time, all the collagen in the animal bones is broken down and released into the broth, supplying it with an insane amount of protein, antioxidants, and amino acids, which helps heal your gut lining and improve your immune system.
I hope you enjoy this pho recipe. If you get a chance to make it, I really hope you do, leave a comment and let me know what combination you come up with. I would love to hear from you! Cheers!Print
Pho with Zucchini Noodles
30-min pho recipe made with zucchini noodles and bone broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Main, Pho, Gluten Free, Low Carb
- Method: Stove
- Cuisine: Vietnamese
- 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 jalapeño pepper, sliced (optional)
- 2 stems green onion, chopped
- Sriracha, hoisin sauce, and lime wedges for serving
- Place the sirloin steak in the freezer for 15 minutes for easy slicing.
- Use a spiralizer or a julienne peeler to make zucchini noodles. Divide the zoodles in two large serving bowls.
- 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.
- 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.
- 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, fresh herbs, sliced pepper and green onion, drizzle with Sriracha or/and hoisin sauce, squeeze some lime juice in it and slurp up!
- Serving Size: 1
- Calories: 362
- Sugar: 8.1g
- Sodium: 1303mg
- Fat: 11.2g
- Saturated Fat: 3.5g
- Carbohydrates: 21g
- Fiber: 13.1g
- Protein: 42.8g
- Cholesterol: 102mg