Beef Pho With Zucchini Noodles (Paleo, Whole30, Low Carb)
It’s been rainy and cold in Queensland these last few days. And I finally have my own kitchen where I can make a mess ? Which means one thing. It’s time for soup. Because if you know me, you might also know that I am slightly obsessed with soups. I love soups, but my husband not so much 😀 Unless it’s cold outside. Or it’s an Asian noodle soup. Especially Vietnamese Pho. So, the odds were in my favour this time, when I decided to make the Beef Pho With Zucchini Noodles (Paleo, Whole30, Low Carb).
I think Pho is a perfect meal. It has the gut healing fragrant broth full of minerals, rice noodles as a source of carbohydrates and meat and offal providing our bodies with protein and collagen. All underlined with the freshest herbs. We had litres of Pho while travelling through Vietnam last year. Different in every region. Always delicious. But back to Queensland. Even though I love rice noodles, it’s something that I usually save for special occasions and eating out. And while cooking at home I would opt for the healthiest options possible. That’s why there is definitely no sugar in the Pho, even though it is a part of the traditional recipe and I swapped the noodles for zucchini. Lighter and healthier option for an everyday homemade dinner.
- 500g grass-fed beef marrow bones
- 1 onion, peeled and cut in a half
- 2 garlic cloves, peeled
- Pinch of salt
- 2 cinnamon sticks
- 5 pcs star anise
- Fresh ginger (about 5 cm long piece), peeled
- 1 tbsp fish sauce (watch out for added sugar)
- Toppings (optional):
- Zucchini noodles
- Sliced red onion
- Bean sprouts
- Snap peas
- Fresh chilli
- Fresh herbs (coriander, thai basil, mint)
- Place the beef bones in a big pot and pour in 5l of cold water. Add the onion and garlic and place the pot over a low heat. Let the broth slightly simmering for 8 hours. If it's reducing too fast, lower the heat and pour some extra water in the pot.
- After 8 hours add in the salt, fish sauce and spices and simmer for 2 more hours. Add some extra water if needed (you want to end up with about 1,5-2l of stock).
- You can use a slow cooker (same time and steps as if you cook on the stove) or pressure cooker (1 hour on high for step one and 15 minutes on high once you add the salt and spices) to make this process easier, just start with 2l of water, as the stock won’t reduce much in the cooker.
- Once your broth is ready, strain it through a fine colander and serve with your favourite toppings. The usual serving is with meat, noodles (I used zucchini noodles to make the dish low carb and paleo and Whole30 friendly), finely sliced onion, bean sprouts, wedge of lemon or lime and fresh chilli and herbs.