Paleo Beef Pho
Warm, nourishing, and packed with bold Vietnamese flavors, Paleo Beef Pho is a wholesome twist on the classic noodle soup. This recipe swaps traditional rice noodles for zucchini noodles (zoodles), creating a low-carb, grain-free option that's perfect for paleo enthusiasts. The richly aromatic broth is crafted by slow-simmering roasted beef bones with charred ginger, onion, and a medley of spices like star anise, cinnamon, and cloves, resulting in an irresistibly savory base. Tender slices of beef brisket and vibrant toppings—including fresh herbs, bean sprouts, red chili, and zesty lime—elevate every bowl into a perfectly balanced, guilt-free indulgence. Ready in just over four hours, this hearty dish is a true labor of love that rewards your patience with authentic flavors and nourishing comfort. Perfect for health-conscious foodies searching for a paleo-friendly pho recipe, this dish is an aromatic, gluten-free masterpiece that's sure to impress!
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Recipe Information
Ingredients
- 2 pounds beef bones
- 1 pound beef brisket
- 3 pieces star anise
- 1 stick cinnamon stick
- 4 pieces whole cloves
- 1 tablespoon black peppercorns
- 3 inches fresh ginger
- 1 large yellow onion
- 3 tablespoons fish sauce
- 1 tablespoon sea salt
- 10 cups water
- 4 cups zucchini noodles (zoodles)
- 1 cup bean sprouts
- 0.5 cup fresh cilantro
- 0.5 cup fresh basil
- 0.5 cup fresh mint
- 1 small red chili
- 1 large lime
Instructions
Preheat the oven to 400°F (200°C). Place the beef bones on a baking sheet; roast for 30 minutes until well-browned.
While the bones are roasting, char the ginger and onion over a stovetop flame or under a broiler until dark browned, about 5-7 minutes.
In a large stockpot, combine roasted bones, beef brisket, charred ginger and onion, star anise, cinnamon stick, cloves, black peppercorns, fish sauce, and sea salt.
Add the water, ensuring everything is submerged, and bring to a boil over high heat.
Reduce heat to low, cover the pot, and simmer for 3.5-4 hours. During the first 30 minutes, skim off any impurities that rise to the surface for a clear broth.
After simmering, remove and discard the bones, star anise, cinnamon stick, cloves, and ginger. Remove the brisket, slice thinly, and set aside.
Taste the broth and adjust seasoning with more fish sauce or salt as desired.
To serve, place a portion of zucchini noodles in each bowl. Top with sliced brisket, fresh bean sprouts, cilantro, basil, and mint.
Thinly slice the red chili and add according to taste. Squeeze lime juice over the top and enjoy your paleo beef pho.
Nutrition Facts
Calories |
3298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 13079 mg | 569% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 21.7 g | ||
| Protein | 326.5 g | 653% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 620 mg | 48% | |
| Iron | 47.3 mg | 263% | |
| Potassium | 5806 mg | 124% | |
*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.
