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A quick, flavorful Vietnamese-inspired low-carb pho subs zucchini for rice noodles.
Low Carb Beef Pho
So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!
This recipe is from the Whole30 Cookbook by Melissa Hartwig, I loved how simple and flavorful this is. It takes less than thirty minutes to make, and one bowl isvery generous and satisfying.
You can see more Soup Recipes here!
Asian Beef Zoodle Soup (Whole30)
Asian Beef Zoodle Soup is a quick, flavorful Vietnamese-inspired noodless pho which subs zucchini for rice noodles.
Yield: 4 Servings
Serving Size: 1 1/2 cups
- 1 tablespoon coconut oil
- 1 small onion, halved and thinly sliced
- 6 ounces fresh shiitake mushrooms, stemmed and sliced
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 5 cups Beef Bone Broth or Whole30-compliant beef broth
- 2 tablespoons coconut aminos
- 2 teaspoons Red Boat fish sauce
- 1 teaspoon kosher salt
- 2 medium zucchini
- 12 ounces boneless beef sirloin steak, thinly sliced across the grain (see Tip)
- Fresh basil leaves
- Fresh cilantro leaves
- Sliced green onion Sliced jalapeño
- Lime wedges
- 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 spiralizer (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 1 1/2 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.
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Tip: Freeze the steak for 15 minutes for easier slicing.
Serving: 1 1/2 cups, Calories: 241 kcal, Carbohydrates: 19.5 g, Protein: 23 g, Fat: 8.5 g, Sodium: 870.5 mg, Fiber: 4 g, Sugar: 8 g
105 comments on “Asian Beef Zoodle Soup (Whole30 Low-Carb Pho)”
This was my first time making/trying Pho, it was delicious, even my picky husband liked it! Aldi has all the ingredients except for the fish sauce! They even have beef pho broth! I used half spiraled zucchini and pho noodles!
i hate this it is so healthy i want to die
Amazing- better than any pho I’ve had in a restaurant. Whole family loved it 😍
what the heck is a coconut amino? 😉
A gluten free alternative for soy sauce. 🙂
I did not expect to love this so much because my husband and I get pho regularly but I’ve always been too afraid to attempt it. I’ve been trying to cut back on my sodium and eat healthier in general though, and it was stormy last night, so this seemed good. I used olive oil because I did not have coconut oil and I threw in a couple of star anise pods to simmer with the broth. YUM!
5 stars but haven’t tried it yet.
Hello, I’m trying this delicious looking ASIAN BEEF ZOODLE SOUP and have a question regarding WW Blue. Your recipe shows a 4 for Blue but when I do the actual recipe calculation I get a 6. Also, the nutrition listed does not show Saturated Fat.
Your help would be really appreciated. Trying the soup regardless because it looks so d— good!
Hi Jeannie, did you use the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
This was delicious! I was nervous about the bone broth and fish sauce…. because i never used either but i am so glad i followed the recipe. This was great! I sis cheat and used pre-spiralized zucchini.
Easy and delicious !!!
I absolutely loved this soup! When I was looking at the nutritional info, I noticed the carbs and sugar sort of high for what’s actually in it. Do you know if the carbs are from the onion? The sugar I dont know. Thanks for any info 🙂
Delicious! Easy to prepare. I used baby Bellas in place of the shiitake and ground beef instead of steak because that’s what I had available. Also added a diced carrot.
Omg sooo good! Only thing different that I did was add in garlic chili sauce to that extra heat and flavor! Delish!!
Husband, my daughter and I loved this recipe. Wish I would have doubled the recipe!
Soup on stove now and was confused when or if I put ride noodles in soup
Anybody know ? I poured boiled water separately over noodles to cook. Beef is already in the soup. It’s done
Should I keep the noodles separate and add when I’m making a bowl for myself? Tnx everyone 🙂
Can I use any beef broth. They have a Campbell’s pho whicj I never tried yet. Bone beef broth , do you just buy anywhere prepared ? I heard bone broth great for us all 🙂
Tnx I love pho soup and would love to try this soon
Oh and mushroom question. I don’t love them but will buy if it adds a great flavour. Lmk if u can 🙂 tnx
I am kind of zoodled out but am doing low carb. Is there something else I can use as a noodle.?
I would try a different spiralized vegetable?