my lavender blues

December 28, 2016

Healthy Beef Pho with Zucchini Noodles (Pho’zoodle)

Whew, that Kris Kringle sure knows how to dine and dash. Hot damn did this Christmas/Holiday season go by super fast (don’t worry I am fully aware that New Years Eve has still yet to pass, but since it usually involves shit hitting the fan I rather click ignore and pretend like it is just another ordinary day on the calendar).

In fact. I’d rather make out with a cactus than slow count backwards to a possibly awkward and unwelcoming midnight kiss from a man whom I wish was a complete stranger.

Instead you’ll more than likely find me sitting on the couch binge watching a new Netflix series (The OA because i’m OBSESSED) and hand tossing whoppers and shots of whiskey into my mouth, passing out WELL before midnight and praying to God I don’t wake up until noon the next day.

New Years Goal numero uno:

Stop eating your feelings.

New Years Goal numero dos:

Stop having feelings, so you won’t keep eating them.

Solid goals right there. But I’m almost sort of kidding. So that counts for something. Half glass full but .. more-so-empty,  kind of deal.

No, no. I’m really not that sad. I’ll be happily drinking whiskey, stuffing my face, and passing out well before midnight because I can hardly stand to keep my eyes open passed ten PM on most nights out to begin with. Talk about aging with style.

Anyways. New Years Goals. Because that is probably the only thing I literally look forward to before the February drop off (which I really start to look forward to after day 2 of New Years goal). Eating healthy-ish for little bits because November and December always leave me feeling like a gigundo blob and because the thought of wearing shorts all summer again sounds like a sick form of self torture. Not. Happening.

So I figured I’d get a head start at creating recipes that are both healthy AND delicious to keep me focused and on track. Healthy Beef Pho with Zucchini Noodles (Pho’zoodle).

Recipe Notes:

If you don’t have a spiralizer you can actually purchase zuchinni “noodles” aka “zoodles” at Whole Foods. And my local grocer carries them as well, but Whole Foods definitely has them. Or if you’re more into seaweed you can purchase kelp noodles (click here for a pho w/ Kelp noodles that I did way back when).

Pho is known for traditionally having a smooth broth with bold flavor, this is why you discard the onion and ginger chunks. To even take this up another traditional notch, feel free to actually purchase the spices (whole) that are in 5 star powder. But to me that made this soup not so easy and I healthy needs to be easy in order for me to actually eat well and stay on track.

If you want to bump up the flavor level try omitting the 1 tbsp of soy sauce and salt and instead add in 1 – 2 tbsp of fish sauce (again more traditional, but I didn’t have any on me and I wanted this to be easy for EVERYONE… plus turns out a lot of people get super weirded out by using fish sauce… or oyster sauce… i love the way they flavor dishes but I understand I am not everyone).

To make slicing the brisket super incredibly thin, much more doable (aside from having a razor sharp knife) I recommend placing the beef in the freezer for about 45 minutes before slicing. And then giving it 10 minutes to come to room temperature before you pour hot broth over it (so it cooks).

AND lastly. With the beef. If your broth isn’t boiling hot when ready to serve the meat simply will just not cook. And unless your kosher with steak tartar, don’t make this mistake. OR. If that just makes you nervous, then plop the beef into the boiling water beforehand for a minute or two and then serve it cooked on top of the raw vegetables, and then pour broth into bowls.

okay okay. that’s it.

5.0 from 1 reviews
Healthy Beef Pho with Zucchini Noodles (Pho'zoodle)
Prep time: 
Cook time: 
Total time: 
For the Broth:
  • 8 cups low sodium beef broth
  • 2 cups water
  • 1 yellow onion, quartered
  • 6 fresh ginger slices (about 1" long, ¼" thin)
  • 3 tsp five star powder
  • 2 tsp granulated sugar
  • 2 tsp salt
  • 2 tbsp low sodium soy sauce (or sub 1 tbsp oyster sauce)
  • Salt & Pepper to taste
For the bowl:
  • 1 lb thinly sliced beef (sliced against grain, I used flat top brisket)
  • 1 bunch green onion, chopped
  • 6 cups zuchinni noodles (or about 2 spiraled)
  • ½ cup fresh basil leaves (leave whole)
  • ½ cup fresh cilantro leaves
  1. In a large pot over medium high heat add your beef broth & water. Bring to a boil. Add your quartered onion, fresh ginger slices, five star powder, sugar, salt & soy sauce. Lower heat to a simmer and let cook for ½ hour.
  2. Once soup has simmered for a half hour, using a mesh strainer, scoop out all solids (onion + ginger).
  3. Raise temperature of soup to a boil.
  4. Assemble your soup bowls with a cup of zucchini noodles, couple slices of beef, green onion,basil & cilantro. Slowly pour broth over each bowl, which should cook the meat in under a minute. Please see notes on what to do in post if beef is too thick, it will not cook through.

  1. Chin says:

    Awesome idea with the vegetable noodles instead of rice noodles. Is it better to cook them before adding broth though?

    • Julia Calleo says:

      No, it is unnecessary! However if you want them to soften a little more you can add them to the broth for a couple of minutes and then add them to a bowl and pour broth over!

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