This Whole30 take on Vietnamese pho subs in zucchini noodles for the classic rice noodles, but features the same flavorful ginger-garlic beef broth and toppings—Thai basil, cilantro, sliced green onion, jalapeño, and lime wedges—so you can customize it to your taste.

PREP: 15 minutes COOK: 10 minutes TOTAL: 25 minutes

2 tablespoons 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 (page 285) or Whole30-compliant beef broth
2 tablespoons coconut aminos
2 teaspoons Red Boat fish sauce
1 teaspoon salt
2 medium zucchini
12 ounces boneless beef sirloin steak, thinly sliced across the grain (see Tip)

Fresh Thai basil leaves
Fresh cilantro leaves
Sliced green onion
Sliced jalapeño
Lime wedges

1. In a large pot, heat the coconut oil over medium heat.

2. Add the onion and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook, stirring, for about 3 minutes.

3. 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.

4. Meanwhile, use a spiral slicer or julienne peeler to cut the zucchini lengthwise into long, thin strands (or use a regular vegetable peeler to cut the zuc¬chini lengthwise into thin ribbons).

5. Add the zucchini noodles to the simmering soup and cook until just tender, about 2 minutes.

6. Add the sliced steak and simmer until just cooked, 30 to 60 sec¬onds.

7. Ladle the soup into bowls and serve with the toppings of your choice.

TIP: Freeze the steak for 15 minutes for easier slicing.

Serves 4.

Recipe courtesy of Melissa Hartwig and The Whole30 Cookbook.
Photo: Brent Herrig