It brings me great satisfaction to able to replicate my favourite restaurant dishes at home. The recipe below replaces the noodles in traditional Pho with grated/julienned zucchini and makes a lovely, light, satisfying meal.
Feeling under the weather? This makes for a perfect healing, feel-better food thanks to mineral-rich bone broth, ginger, lime and fresh herbs – plus the jalapeño is great for clearing a stuffy nose.
- 6 cups beef broth (try my recipe for Healing Bone Broth)
- 1/2 package of rice noodles OR 4 cups zucchini, “noodled” with cheese grater or julienne slicer
- 1/3 cup gluten free tamari
- 1 tbsp fish sauce
- 1 tbsp grated fresh ginger
- handful chopped cilantro
- 4 cups strips of beef (grass-fed, preferably)*
- 2 tbsp coconut oil
- 2 tsp each garlic powder, onion powder, ginger, sriracha
- thin slices of jalapeño
- lime wedges
- In a medium pot, heat your bone broth on medium
- Add the ginger, tamari, fish sauce and about half of your cilantro
- Simmer for a few minutes
- Meanwhile, heat about 2 tbsp of coconut oil in a pan until hot
- Add strips of beef, garlic powder, onion powder, ginger and sriracha, stir-frying until cooked
- Add the beef and rice noodles or zucchini “noodles” to the broth, cooking for an additional 3-5 minutes, or until the noodles soften.
- Serve with jalapeño slices, lime wedges, and remaining cilantro to be added to each bowl, as desired
* Shrimp also works well in this recipe, with our without the beef strips. The photo above shows a variation with both – SO GOOD.
I was first inspired to make this at home based on a recipe I discovered on one of my favourite food blogs, zenbelly. It’s since become a household staple!