Paleo Vietnamese Beef Pho with Zucchini Noodles
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
- Calories
450
- Carbs
18.4g
- Fat
29.8g
- Fibre
4.8g
- Protein
30.3g
- Sugar
7.7g
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Portobello Mushrooms
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Shallots
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Sirloin Steak
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Limes
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Fresh Ginger
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Fresh Red Chilli
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Garlic
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Fresh Basil
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Fresh Coriander
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Fresh Mint
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Bok Choy
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Zucchini
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Beef Stock
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Green Curry Paste
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Cinnamon Stick
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Star Anise
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Olive Oil
|
Portobello Mushrooms |
Shallots |
Sirloin Steak |
Limes |
Fresh Ginger |
Fresh Red Chilli |
|
Garlic |
Fresh Basil |
Fresh Coriander |
Fresh Mint |
Bok Choy |
Zucchini |
|
Beef Stock |
Green Curry Paste |
Cinnamon Stick |
Star Anise |
Olive Oil |
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0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
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1.0 min
Place the steak in the freezer while you prepare your other ingredients so it becomes slightly firm.
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2.0 min
Slice the portobello mushrooms.
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3.0 min
Peel and thinly slice the shallots.
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4.5 min
Peel and finely chop the ginger and garlic.
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7.5 min
Roughly slice the fresh basil, coriander, mint and bok choy.
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10.5 min
Julienne the zucchini into noodle shapes, or use a julienne peeler.
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14.0 min
Finely slice the red chilli and cut the lime into wedges.
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17.5 min
In a saucepan, heat the olive oil over high heat.
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18.5 min
Add the shallots, garlic and ginger and sautee until fragrant.
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20.0 min
Add the cinnamon stick and star anise and mushrooms, sautee until fragrant.
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21.0 min
Add the green curry paste and a small splash of stock. Stir until the curry paste has dissolved.
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22.0 min
Add the correct amount of stock and stir.
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22.5 min
Remove the steak from the freezer and thinly slice.
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25.0 min
Place the zucchini noodles and the bok choy in the soup and stir through.
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26.0 min
Cook the vegetables until wilted.
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27.0 min
Add the steak and stir through; cook until changed colour.
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28.5 min
Add a squeeze of lime juice, to taste.
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29.0 min
Remove the soup from the heat.
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29.5 min
Distribute among serving bowls, making sure to remove the cinnamon stick and star anise.
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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 1/2 lime per person
Fresh Ginger
finely chopped
Fresh Red Chilli
finely sliced Use according to taste
Garlic
finely chopped
Fresh Basil
sliced
Fresh Coriander
sliced
Fresh Mint
sliced
Bok Choy
sliced
Zucchini
julienne
Beef Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 400ml per person
Green Curry Paste
Cinnamon Stick
Star Anise
Olive Oil
1 tablespoon per person
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Reviews (1)
Aleya Al Hammadi
I liked it