Low-carb pho with zucchini noodles, made with homemade bone broth. Super simple and delicious! Ketogenic, low-carb, Paleo, gluten-free, grain-free, dairy-free, Whole30 compliant.
I don’t know about you, but the first time I tried Vietnamese pho, I was smitten. It’s such a simple dish, yet somehow so full of flavor and bursting with fresh ingredients. It’s such a delicious treat, and one that I wanted to try recreating at home.
Since going grain-free and low-carb, I’ve been wanting to find a compliant substitute for the rice noodles. Recently I decided to play around with zucchini noodles, which work quite well here! You can make them using a spiralizer or a mandoline slicer.
My mandoline slicer has become one of my most used kitchen gadgets this summer, especially since the garden has been producing like crazy lately! Unfortunately, this will be one of the last zucchini recipes, since the squash vine borer recently overtook them. Sad face.
To take the homemade label even further, this recipe uses this simple homemade chicken broth recipe. It’s delicious, healthier than the store-bought stuff, and really easy to make! It really requires almost no effort on your part, and it brings this recipe to a whole new level!
Don’t fret if you don’t have the time or resources to make it though, store-bought broth works well here too.
You can substitute beef broth in this recipe, just be sure to use beef instead of chicken, since the flavor will be off if you mix meats. For those vegetarians out there, you can use vegetable broth, and add in some veggies or tofu instead of the meat in this recipe. The base of this recipe is such that you can customize it in so many ways, and it will still be quite tasty!
This recipe is stunningly quick to make too. All you need to do is cook your meat then simmer the broth, add in the zucchini and cook for several minutes. Lastly, all you need to do is top with the meat and add in the remaining ingredients. That’s it! Super easy and so satisfying!
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