Paleo Authentic Vietnamese Beef Pho
Dive into the heartwarming flavors of Vietnam with this *Paleo Authentic Vietnamese Beef Pho*, a clean and nourishing spin on the classic dish. This recipe is brimming with robust, aromatic flavors from toasted spices like star anise, cinnamon, cloves, and cardamom, infused into a slow-simmered beef bone broth. Perfect for paleo enthusiasts, it swaps traditional rice noodles for spiralized zucchini, offering a light and satisfying alternative. Tender slices of beef brisket, fresh herbs like basil and cilantro, and a zesty splash of lime bring this fragrant soup to life. With its all-natural ingredients and long-brewed flavor, this paleo pho delivers an authentic taste of Vietnam in a healthy, guilt-free bowl perfect for any time of the year. Whether you're craving comfort or a wholesome meal, this recipe checks all the boxes while staying true to its traditional roots.
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Recipe Information
Ingredients
- 2 pounds beef bones (knuckle or marrow bones)
- 1 pound beef brisket or chuck
- 1 onion (halved)
- 1 ginger root (4-inch piece, sliced)
- 2 pieces star anise
- 1 cinnamon stick
- 4 pieces cloves
- 2 pods cardamom pods
- 2 tablespoons fish sauce
- 1 tablespoon sea salt
- 2 tablespoons coconut aminos
- 12 cups water
- 2 large zucchini (spiralized)
- 4 scallions (chopped)
- 0.5 cup fresh cilantro (roughly chopped)
- 0.5 cup fresh basil leaves
- 1 jalapeno (sliced)
- 1 lime (cut into wedges)
Instructions
Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 45 minutes to develop flavor.
Fill a large pot with 12 cups of water. Add the roasted bones, beef brisket, onion, and ginger. Bring to a boil over high heat.
Once boiling, reduce to a simmer and skim off any foam that rises to the top. Add the star anise, cinnamon stick, cloves, and cardamom pods.
Simmer the broth uncovered for 4-5 hours, occasionally skimming off any impurities or excess fat.
Remove the brisket after 90 minutes and set it aside to cool. Once cool, slice it thinly against the grain.
Strain the broth to remove solids, returning the clear broth to the pot. Add the fish sauce, sea salt, and coconut aminos for seasoning.
Taste the broth and adjust seasoning if necessary. Keep warm over low heat.
In a separate pot, blanch the spiralized zucchini for 1-2 minutes in boiling water, then divide it among serving bowls.
To assemble, place sliced brisket on top of zucchini noodles in each bowl. Pour hot broth over to cover and warm the ingredients.
Garnish each bowl with scallions, cilantro, and basil. Add jalapeno slices for heat and serve with lime wedges on the side for extra tartness.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 10356 mg | 450% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 12.0 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 669 mg | 51% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2321 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
