Paleo Brisket Pho
Indulge in the comforting flavors of *Paleo Brisket Pho*, a wholesome and fragrant twist on the classic Vietnamese dish. This slow-simmered recipe features tender, fall-apart beef brisket steeped in a beautifully spiced broth infused with star anise, cinnamon, and cloves, creating layers of aromatic depth. Swapping traditional rice noodles for spiralized zucchini noodles keeps this recipe paleo-friendly and light while maintaining all the hearty satisfaction pho is known for. Elevated with fresh herbs like basil and cilantro, crisp bean sprouts, and a zesty squeeze of lime, every bowl is a nourishing, gluten-free delight bursting with vibrant textures and complex flavors. Perfect for meal prep or a comforting weekend project, this paleo pho is as healthy as it is deeply satisfying.
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 1 yellow onion, halved
- 3 inches fresh ginger, sliced lengthwise
- 3 star anise pods
- 2 cinnamon sticks
- 4 whole cloves
- 1 teaspoon black peppercorns
- 2 tablespoons fish sauce
- 1 teaspoon sea salt
- 8 cups water
- 4 cups zucchini noodles
- 1 cup bean sprouts
- 0.5 cup fresh basil leaves
- 0.5 cup fresh cilantro leaves
- 3 green onions, thinly sliced
- 1 jalapeno, thinly sliced
- 1 lime, cut into wedges
Instructions
Begin by preparing the brisket. Trim excess fat but leave a thin layer to enhance flavor during cooking.
In a large pot over medium heat, place the halved onion and ginger slices cut side down. Char for about 5-7 minutes until browned and fragrant.
Add water to the pot along with the brisket. Bring it to a boil and then reduce to a simmer.
Skim any foam that rises to the top as needed for clear broth.
After 15 minutes, add star anise, cinnamon sticks, cloves, and black peppercorns to the pot.
Let the broth simmer gently for about 3-3.5 hours, or until the brisket is tender. Ensure to skim the surface occasionally to remove impurities.
Once the brisket is tender, remove it from the pot and set aside to cool slightly. Strain the broth through a fine mesh sieve or a cheesecloth for clarity.
Season the strained broth with fish sauce and sea salt to your taste preference.
Shred the brisket into thin pieces using a fork or your hands.
In a separate pot, bring water to a boil and blanch zucchini noodles briefly for about 1-2 minutes until tender-crisp. Drain and divide them among serving bowls.
Arrange the shredded brisket, bean sprouts, basil leaves, cilantro leaves, and green onions over the zucchini noodles.
Pour the hot broth over the contents of each bowl, ensuring the brisket is submerged.
Serve immediately with sliced jalapeno and lime wedges on the side for added heat and brightness.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 8416 mg | 366% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 25.6 g | ||
| Protein | 285.4 g | 571% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 625 mg | 48% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 5065 mg | 108% | |
*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.
