Simple Antimicrobial Pho (Low FODMAP, GF, Vegan)
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A super flavorful, quick, weeknight meal designed for those with sensitive tummies, but enjoyed by anyone!
Recipe type: Dinner
Cuisine: Vietnamese
Serves: 4
  • 4 cups chicken or vegetable broth (preferably homemade)
  • 4.5 ounce box Star Anise Foods Zesty Ginger Pho Noodles
  • ½ lb chicken, tofu, or peeled & deveined shrimp (optional)
  • 1 package (~3 cups) fresh zucchini noodles (or make your own using a spiralizer)
  • 3-6 leaves curly kale, roughly chopped (~3-4 cups)
  • 2 cups shredded carrots (buy already shredded to save time)
  • 1 jalapeno, finely chopped (optional)
  • ¼ bunch fresh cilantro, chopped
  • 1 fresh lime, sliced into wedges
  • 1 teaspoon coconut aminos (optional)
  • 2 teaspoons sesame oil (optional)
  1. Follow package instructions for "Pho Soup", skipping the green onion and minced ginger.
  2. Once noodles begin to soften, add chopped kale & zucchini noodles. Stir until softened.
  3. Add optional coconut aminos and sesame oil.
  4. Transfer to serving bowls & top with shredded carrots, jalapeno, cilantro, and lime wedges. You can also lay out the toppings buffet style and let everyone choose what they add.
Fresh zucchini noodles can usually be found at health food stores in the produce section.

Feel free to switch up the toppings to make it your own- some ideas include bell peppers (low FODMAP), bean sprouts (low FODMAP), mushrooms (high FODMAP), and fresh basil (low FODMAP)
Recipe by Bridgetown Nutrition at