Pho with Zucchini Noodles

30-min pho recipe made with zucchini noodles and bone broth.

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2
  • 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


  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 in 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!


Keywords: how to make pho