Slow Cooker Beef Pho with Zoodles – A Low-Carb Twist on a Vietnamese Classic

If you’re looking for a comforting and flavorful dish that’s low in carbs but full of traditional pho goodness, this Slow Cooker Beef Pho with Zoodles is the perfect meal. Tender beef simmers in a fragrant broth packed with spices like star anise and cinnamon, while fresh zucchini noodles (zoodles) stand in for rice noodles, keeping things light and healthy. Whether you’re new to pho or a seasoned fan, this easy slow cooker recipe brings all the deliciousness with less effort.

Ready to get slurping? Let’s get started!

Annie Graves

Slow Cooker Beef Pho with Zoodles

Enjoy this Slow Cooker Beef Pho with Zoodles! A low-carb version of the classic Vietnamese soup, featuring tender beef, aromatic spices, and zucchini noodles.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4

Course: Dinner

Cuisine: Vietnamese

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Broth

• 1.5 lbs beef brisket or chuck roast
• 8 cups beef broth low-sodium preferred
• 1 onion halved
• 2- inch piece fresh ginger sliced
• 3 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 1 tbsp fish sauce
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp sugar or honey optional
• Salt to taste

For the Zoodles

• 2 large zucchini spiralized into noodles (zoodles)
• 1 tbsp olive oil or sesame oil for sautéing zoodles

For Serving

• Fresh cilantro and Thai basil
• Sliced green onions
• Fresh lime wedges
• Sliced jalapeños
• Bean sprouts
• Hoisin sauce optional
• Sriracha or chili sauce optional

Optional Add-Ins

• Thinly sliced rare beef sirloin or ribeye to serve raw in the hot broth
• Tofu for added protein

Substitutions

• Gluten-Free: Use tamari instead of soy sauce and ensure the fish sauce is gluten-free.
• Vegetarian: Use vegetable broth and tofu instead of beef for a veggie pho.

Method

 

Prepare the Broth

1. In a large skillet, sear the beef brisket on all sides until browned (optional, but adds flavor).
2. Transfer the beef to your slow cooker.
3. Add the onion, ginger, star anise, cinnamon stick, and cloves to the slow cooker along with the beef broth.
4. Stir in the fish sauce, soy sauce (or tamari), and sugar (if using).
5. Season with salt.

Slow Cook the Pho

1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the beef is tender and the broth is infused with the spices.

Shred the Beef

1. Once the beef is fully cooked, remove it from the slow cooker and shred it with two forks.
2. Return the shredded beef to the broth and discard the onion, ginger, and whole spices.
3. Taste the broth and adjust seasoning if necessary.

Prepare the Zoodles

1. While the pho is finishing, spiralize the zucchini into noodles.
2. Heat a large skillet over medium heat and add 1 tbsp of oil.
3. Lightly sauté the zoodles for 2-3 minutes until just tender but still firm (al dente).
4. Remove from heat and set aside.

Assemble the Pho

1. Divide the zoodles between bowls and ladle the hot beef broth over them.
2. Top with shredded beef and your desired garnishes, such as fresh cilantro, Thai basil, bean sprouts, and green onions.
3. Serve with lime wedges, hoisin sauce, and sriracha for extra flavor.

Notes

Nutritional Information (Per Serving – 1 bowl with zoodles and beef):

• Calories: 300-350
• Carbohydrates: 10g
• Protein: 28g
• Fat: 16g
• Saturated Fat: 5g
• Sodium: 900mg
• Fiber: 2g
• Sugar: 2g

 

Notes/Advice:

• Additions/Subtractions:
  • For a more intense broth, you can char the onion and ginger before adding them to the slow cooker.
  • You can also add other vegetables like bok choy, mushrooms, or carrots to the broth for added flavor and texture.
  • If you prefer a slightly sweeter broth, increase the amount of sugar or honey.

Variations:

• Spicy Pho: Add sliced fresh chilies or a few teaspoons of chili oil to the broth for extra heat.
• Pho with Shirataki Noodles: Substitute the zoodles with low-carb shirataki noodles for a more traditional noodle feel.
• Pho with Chicken: Use chicken thighs instead of beef for a lighter version. Adjust cooking time to 4-6 hours on low.

Suggestions:

• Serving Ideas: Serve this pho with plenty of fresh herbs and lime wedges for added brightness. Customize your bowl with hoisin sauce, sriracha, and jalapeños to create your perfect bite.
• Make It Ahead: The broth can be made in advance and stored in the fridge for up to 3 days or frozen for up to 2 months. Just reheat and add freshly sautéed zoodles when ready to serve.
• Storage Tips: Store any leftover broth and beef in an airtight container in the fridge for up to 3 days. Zoodles are best prepared fresh, but the broth can be reheated with no loss of flavor.

Final Thoughts:

And there you have it—Slow Cooker Beef Pho with Zoodles that’s flavorful, satisfying, and healthy! This low-carb twist on a classic Vietnamese dish brings together the aromatic broth, tender beef, and fresh zucchini noodles for a delicious and comforting meal. Whether you’re enjoying it for dinner or meal prepping for the week, this pho is sure to warm you up from the inside out.

So grab your slow cooker, spiralize those zucchini, and enjoy this bowl of pho-tastic goodness!

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