Exploring Healthy Options: What is a healthy substitute for noodles in pho?

October 23, 2025 •

4 min read

Traditional rice noodles are the primary source of carbohydrates in a bowl of pho, often containing between 30 and 50 grams per serving. For those looking to reduce carbs or add more vegetables, the good news is there are several excellent options to consider when asking what is a healthy substitute for noodles in pho.

Quick Summary

Several low-carb, nutritious, and delicious alternatives for traditional pho noodles exist. Options range from vegetable-based noodles made from zucchini or daikon to low-calorie shirataki noodles derived from konjac yam, all of which absorb the broth's flavor beautifully.

Key Points

Zucchini (Zoodles): Use spiralized zucchini for a low-carb, vitamin-rich noodle that cooks instantly in hot broth.
Shirataki Noodles: These zero-carb, flavorless noodles from konjac yam absorb broth flavor perfectly after a good rinse.
Daikon Noodles (Doodles): Create crunchy, white noodles from daikon radish, which can be blanched or salted before use to adjust flavor.
Blanched Bean Sprouts: For an effortless switch, use blanched bean sprouts as a simple, low-carb noodle replacement.
Palmini Noodles: Hearts of palm-based noodles offer a low-carb, pasta-like texture and are ready to eat from a can.
Cabbage Ribbons: Thinly sliced cabbage adds a satisfying crunch and boosts the fiber content without a lot of carbs.

Why Choose an Alternative to Rice Noodles?

While a staple in Vietnamese cuisine, traditional rice noodles are primarily a source of carbohydrates with limited nutritional value beyond that. For individuals following low-carb diets like keto, or those aiming to increase their vegetable and fiber intake, swapping out the rice noodles is a simple but impactful change. The goal is to find a substitute that can carry the rich, aromatic broth while adding its own texture and nutritional benefits without compromising the integrity of the dish.

Vegetable-Based Noodles

Using spiralized or thinly sliced vegetables is one of the most popular and nutrient-dense ways to replace rice noodles. The key is to prepare them correctly so they don't become soggy in the hot broth.

Zucchini Noodles (Zoodles)

Zucchini noodles, or "zoodles," are a favorite for a reason. They are low in saturated fat and cholesterol, and a good source of vitamins A and C, and dietary fiber.

Preparation: Spiralize fresh zucchini. A handheld or countertop spiralizer works best for creating even, long strands.
Cooking Tip: Zoodles cook very quickly and do not need to be pre-boiled. Simply place them raw in the bowl and pour the hot pho broth over them. The residual heat will soften them to an al dente texture instantly.

Daikon Radish Noodles (Doodles)

Daikon radish creates a crunchy, mild-tasting noodle that looks remarkably similar to white rice noodles. Daikon is rich in vitamin C and contains digestive enzymes.

Preparation: Peel and spiralize the daikon. Because daikon can sometimes impart a flavor that might offset the broth, some suggest a quick parboil or a pre-treatment with salt.
Cooking Tip: For the salting method, toss the doodles with salt and let them sit for about 10 minutes to release excess water, then rinse well before adding to the pho bowl.

Cabbage Ribbons

Thinly sliced cabbage provides a crunchy, low-carb textural contrast to the soft meat and herbs in pho.

Preparation: Slice the cabbage into thin ribbons to resemble the shape of flat rice noodles.
Cooking Tip: Add the cabbage to the bowl raw, and the hot broth will gently soften it without making it mushy.

Shirataki and Palmini Noodles

For those seeking a texture closer to traditional noodles with virtually no carbohydrates, these options are ideal.

Shirataki (Konjac) Noodles

These "miracle noodles," made from the konjac yam, are a zero-calorie, zero-carb, and gluten-free noodle option.

Preparation: Shirataki noodles are typically sold pre-cooked and packaged in water. They require a thorough rinse under hot water to remove their distinct aroma.
Cooking Tip: After rinsing, add them to the simmering broth for a few minutes to allow them to absorb the flavors, as they are otherwise flavorless.

Palmini Noodles

Made from hearts of palm, Palmini noodles are a low-carb, keto-friendly, and gluten-free substitute.

Preparation: Palmini noodles are sold in cans and require a good rinse before use. Some find that boiling them briefly can help soften them further.
Cooking Tip: Just like with zoodles, add them to your bowl and let the hot broth do the rest of the cooking.

Comparison of Healthy Pho Noodle Alternatives


Substitute	Carb Content	Texture	Flavor Absorption	Prep Difficulty	Best For
Zucchini (Zoodles)	Very Low	Soft, al dente	Excellent	Easy (with spiralizer)	Keto, Low Carb, adding vitamins
Daikon (Doodles)	Very Low	Crunchy, noodle-like	Good	Moderate	Keto, Low Carb, textural contrast
Shirataki Noodles	Zero	Chewy, rubbery	Excellent	Easy	Strict Keto, Low Carb
Blanched Bean Sprouts	Low	Tender-crisp	Excellent	Very Easy	Simple low-carb, extra crunch
Palmini Noodles	Very Low	Firm, crunchy	Good	Easy	Keto, Low Carb, pasta-like feel
Cabbage Ribbons	Low	Crunchy	Good	Very Easy	High fiber, quick prep

Other Whole Food Substitutions

Beyond vegetable-based noodles, you can also consider other whole food items to make your pho both healthier and more filling.

Blanched Bean Sprouts

For a super simple and effective switch, use blanched bean sprouts instead of noodles. They offer a great textural match and absorb the broth's flavor wonderfully.

Preparation: Add a handful of bean sprouts to the boiling broth for just a minute to soften them before serving.

Shredded Cabbage and Other Veggies

Load your pho with an abundance of vegetables like thinly sliced carrots, mushrooms, or bok choy to add substance and fiber. This creates a heartier, more nutrient-dense soup without any specific noodle substitute.

Final Recommendations

Ultimately, the best choice depends on your personal taste and nutritional goals. For the closest texture to noodles, shirataki or palmini are great. For maximum vegetable intake, zoodles or daikon are ideal. A low-effort, high-impact option is to simply use a generous amount of blanched bean sprouts and extra veggies. Experiment with different combinations to find your perfect, healthy bowl of pho! For more inspiration, you can explore various recipes and techniques on reputable culinary blogs like Viet World Kitchen.

Conclusion

Switching out traditional rice noodles for a healthier alternative is a simple way to elevate your pho. Options like zucchini, daikon, and shirataki noodles offer a low-carb, high-fiber, and nutritious base that still allows the authentic and complex flavors of the broth to shine. By experimenting with different vegetable substitutes, you can customize your pho to fit your dietary needs while creating a deeply satisfying and wholesome meal.

Frequently Asked Questions

The best low-carb alternatives for pho noodles include zucchini noodles (zoodles), shirataki noodles, and palmini noodles, all of which are very low in carbohydrates and fit well within low-carb or keto diets.

To prepare zucchini noodles for pho, simply spiralize the zucchini and place the raw noodles directly into your serving bowl. Pour the hot pho broth over them; the heat will cook them to an ideal al dente texture without making them mushy.

Yes, shirataki noodles work well in pho because they are flavorless on their own and readily absorb the rich, aromatic flavors of the broth. Be sure to rinse them thoroughly first to remove the preserving liquid's odor.

Yes, blanched bean sprouts are a great simple and crunchy alternative to noodles. They offer a textural contrast and are very low in carbohydrates, adding extra nutrients to your soup.

You can add more fiber to your pho by incorporating an abundance of extra vegetables, such as sliced carrots, bok choy, mushrooms, and leafy greens. Using brown rice noodles instead of white is another option.

Shirataki noodles are made from konjac yam and are known for their zero-carb, chewy texture. Palmini noodles are made from hearts of palm, offering a firmer, crunchier bite.

High-moisture vegetable noodles like zucchini will add a slight watery element if not prepped correctly. Some vegetables, like daikon, might introduce a subtle flavor. To avoid altering the broth, parboil or salt and rinse vegetable noodles before adding.

Besides spiralized options, you can bulk up your pho with thinly sliced cabbage, sauteed mushrooms, shredded carrots, and bok choy to create a hearty and nutrient-dense soup base.