Paleo Vietnamese Beef Pho

with Zucchini Noodles

  • Paleo
  • Spicy
  • Low Calorie
  • Low Carb
  • Meat
  • Beef

Vietnamese beef noodle pho is an easy soup to fall in love with. So, we made a healthy, Paleo version so you can enjoy a comforting, richly seasoned beef broth ladled over zucchini noodles and thinly sliced beef.

Nutrition Per Portion

  • 458 Calories | 
  • 16.1g Carbohydrates | 
  • 29.4g Fat | 
  • 4.4g Fibre | 
  • 28.6g Protein | 
  • 6.5g Sugar
  • 0.0 min

    Bring a saucepan of water to the boil. Add the stock and stir until dissolved. When dissolved, remove from the heat.

  • 1.0 min

    Place the steak in the freezer while you prepare your other ingredients so it becomes slightly firm.

  • 2.0 min

    Slice the portobello mushrooms.

  • 3.0 min

    Peel and thinly slice the shallots.

  • 4.5 min

    Peel and finely chop the ginger and garlic.

  • 7.5 min

    Roughly slice the fresh basil, coriander, mint and bok choy.

  • 10.5 min

    Julienne the zucchini into noodle shapes, or use a julienne peeler.

  • 14.0 min

    Finely slice the red chilli and cut the lime into wedges.

  • 17.5 min

    In a saucepan, heat the olive oil over high heat.

  • 18.5 min

    Add the shallots, garlic and ginger and sautee until fragrant.

  • 20.0 min

    Add the cinnamon stick and star anise and mushrooms, sautee until fragrant.

  • 21.0 min

    Add the green curry paste and a small splash of stock. Stir until the curry paste has dissolved.

  • 22.0 min

    Add the correct amount of stock and stir.

  • 22.5 min

    Remove the steak from the freezer and thinly slice.

  • 25.0 min

    Place the zucchini noodles and the bok choy in the soup and stir through.

  • 26.0 min

    Cook the vegetables until wilted.

  • 27.0 min

    Add the steak and stir through; cook until changed colour.

  • 28.5 min

    Add a squeeze of lime juice, to taste.

  • 29.0 min

    Remove the soup from the heat.

  • 29.5 min

    Distribute among serving bowls, making sure to remove the cinnamon stick and star anise.

  • 30.0 min

    Garnish with the fresh herbs (basil, coriander and mint) and red chilli and serve.

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  • Ingredients

    Portobello Mushrooms, sliced

    Shallots, thinly sliced

    Sirloin Steak, thinly sliced

    Limes, cut into wedges

    Fresh Ginger, finely chopped

    Fresh Red Chilli, finely sliced

    Garlic, finely chopped

    Fresh Basil, sliced

    Fresh Coriander, sliced

    Fresh Mint, sliced

    Bok Choy, sliced

    Zucchini, julienne

    Beef Stock

    Green Curry Paste

    Cinnamon Stick

    Star Anise

    Olive Oil

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