Easy Paleo Pho

5.0/5 rating (1 votes)
Easy Paleo Pho

My husband and I were in Seattle recently for a friends birthday. We enjoyed going to Pike Market but our friends took us to their favorite places for Pho.  It was so yummy!  I know they let the bone broth cook all day but we really enjoyed my 30 minutes easy pho!  

I also used zucchini noodles and not the traditional rice noodles and we just loved the flavor and texture. It was a great meal for us!

Thank you Shop Rite, E. Hartford, CT for the ingredients to make this recipe possible!



  • 6-7 cups low-sodium vegetable broth
  • 5 green onions, thinly sliced
  • 1 tablespoon fresh ginger, peeled and grated
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 jalapeño peppers, thinly sliced
  • 1 large zucchini
  • 1 tablespoon coconut oil
  • 6 ounces shiitake mushrooms, tough stems removed
  • 1 1/2 tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 1 cup or more of fresh spinach
  • Fresh cilantro
  • Lime wedges, and/or sriracha for serving


  1. In a large pot, combine the vegetable broth, 3 green onions, grated ginger, salt and pepper. Then add one of the sliced jalapeño peppers.

  2. Bring to a boil, then reduce the heat and simmer for 12 minutes.

  3. Take the zucchini and cut off both ends.  Use your spiralizer and create noodle.  Place in a colander for 5 minutes. 

  4. While the broth is cooking, melt the coconut oil in a large skillet over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently. Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Add into broth.

  5. Divide the zucchini noodles between four to four large bowls.  Add in baby spinach then fill each bowl with the broth. Add remaining sliced green onions and jalapeños.  Top with cilantro.

  6. Serve with lime wedges and drizzle with sriracha sauce

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