Faux Pho: Vietnamese-Inspired Soup

Paleo Pho

Pictured: pho with beef AND shrimp. So good.

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!