Go Back
Slow Cooker Beef Pho with Zoodles Recipe
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.