Get your spiralizer out; it’s zoodle time! This Whole30 Faux Pho from Cooking Whole30 is a compatible take on Vietnamese Pho, subbing in zucchini noodles for classic rice noodles. It is a light, flavorful dish featuring ginger-garlic beef broth and Thai basil, cilantro, sliced green onions, jalapeño, and lime wedges.
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Whole30 Faux Pho Beef Zoodle Soup
Ingredients
- 2 tablespoons coconut oil
- 6 ounces fresh shiitake mushrooms stemmed and sliced
- 1 small onion halved and thinly sliced
- 2 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 5 cups Beef Bone Broth (page 285) or Whole30-compatible beef broth
- 2 tablespoons coconut aminos
- 2 teaspoons Red Boat fish sauce
- 1 teaspoon salt
- 2 medium zucchinis
- 12 ounces boneless beef sirloin steak thinly sliced across the grain (see Tip)
Toppings
- Lime wedges
- fresh Thai basil leaves
- fresh cilantro leaves
- green onions, sliced
- jalapeños, sliced
Instructions
- IN a large pot, heat the coconut oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook, stirring, for about 3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the broth, coconut aminos, fish sauce, and salt. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
- MEANWHILE, use a spiral slicer or julienne peeler to cut the zucchini lengthwise into long, thin strands (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons). Add the zucchini noodles to the simmering soup and cook until just tender, about 2 minutes. Add the sliced steak and simmer until just cooked, 30 to 60 seconds. Ladle the soup into bowls and serve with the toppings of your choice.
Post photography by Brent Herrig
