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Plated meal

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

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 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.

  • 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.

  • Ingredients

    Portobello Mushrooms



    thinly sliced

    Sirloin Steak

    thinly sliced


    cut into wedges 1/2 lime per person

    Fresh Ginger

    finely chopped

    Fresh Red Chilli

    finely sliced Use according to taste


    finely chopped

    Fresh Basil


    Fresh Coriander


    Fresh Mint


    Bok Choy




    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)

4 out of 5 stars
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Ease of cooking

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