November 13, 2021   Read time 1 min
A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth.


  • 1 tablespoon coconut oil
  • 1 small onion, halved and thinly sliced
  • 6 ounces fresh shiitake mushrooms, stemmed and sliced
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 5 cups Beef Bone Broth or Whole30-compliant beef broth
  • 2 tablespoons coconut aminos
  • 2 teaspoons Red Boat fish sauce
  • 1 teaspoon kosher salt
  • 2 medium zucchini
  • 12 ounces boneless beef sirloin steak, thinly sliced across the grain (see Tip)


# In a large pot, heat the coconut oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook, stirring, for about 3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the broth, coconut aminos, fish sauce, and salt. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.

# Meanwhile, use a spiralizer (or julienne peeler) to cut the zucchini lengthwise into long, thin strands (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons). Add the zucchini noodles to the simmering soup and cook until just tender, about 1 1/2 minutes. Add the sliced steak and simmer until just cooked, 30 to 60 seconds. Ladle the soup into bowls and serve with the toppings of your choice.

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