Paleo Pho Bo (Vietnamese Beef Noodle Soup)
Experience the nourishing and aromatic flavors of Paleo Pho Bo, a healthy twist on the classic Vietnamese beef noodle soup. This recipe swaps traditional rice noodles for spiralized zucchini, making it a gluten-free, paleo-friendly option without compromising on authentic taste. A rich and deeply flavored broth, simmered for hours with beef bones, brisket, charred onion, ginger, and warm spices like star anise and cinnamon, forms the soul of this dish. Tender slices of beef and fresh garnishes—Thai basil, cilantro, mint, bean sprouts, lime wedges, and chili—create a vibrant, customizable meal that's sure to impress. Perfect for cozy evenings, this dish offers a delightful balance of comforting warmth and refreshing brightness while catering to your dietary goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef bones (marrow and knuckle bones)
- 1 pound beef brisket
- 1 large onion
- 1 piece (3-inch) ginger
- 4 pieces star anise
- 3 pieces whole cloves
- 1 piece (3-inch) cinnamon stick
- 2 tablespoons fish sauce
- 3 pieces zucchini (large, spiralized)
- 2 tablespoons hoisin sauce
- 1 tablespoon sea salt
- 1 teaspoon black peppercorns
- 4 wedges fresh lime wedges
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 2 cups bean sprouts
- 1 bunch Thai basil leaves
- 2 pieces red chili slices
Instructions
Begin by charring the onion and ginger: slice the onion in half, and place the onion and ginger under a broiler or over an open flame until they have a nice charred surface. This can take about 10 minutes. Set them aside.
Place the beef bones and brisket in a large stockpot and fill it with enough water to cover the bones. Bring to a rolling boil for 10 minutes to parboil and clean the bones.
Drain the pot, discarding the water. Rinse the bones and beef under cold running water to remove any impurities. Clean out the pot, then return the bones and beef to it.
Fill the pot with 4 quarts of fresh water. Add the charred onion and ginger, star anise, cloves, cinnamon stick, and black peppercorns.
Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Simmer uncovered for about 3 hours to allow flavors to meld, occasionally skimming off any foam or excess fat.
Remove the brisket after about 1.5 hours into the simmering process or until tender. Set aside to cool, then slice thinly against the grain.
After 3 hours, strain the broth through a fine-mesh sieve or cheesecloth, discarding solids. Return the broth to the pot.
Stir in the fish sauce, hoisin sauce, and sea salt. Adjust seasoning according to taste.
To assemble the soup, place a generous amount of spiralized zucchini noodles in each bowl. Top with slices of brisket.
Ladle the hot broth over the noodles and beef to warm them through.
Serve with fresh herbs such as cilantro, mint, and Thai basil, along with bean sprouts, lime wedges, and chili slices on the side for garnish.
Nutrition Facts
Calories |
5618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.4 g | 603% | |
| Saturated Fat | 203.3 g | 1017% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1516 mg | 505% | |
| Sodium | 12283 mg | 534% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 42.2 g | ||
| Protein | 215.3 g | 431% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 763 mg | 59% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 4949 mg | 105% | |
*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.
