Paleo Vietnamese Pho Broth
Indulge in the rich, aromatic flavors of this Paleo Vietnamese Pho Broth, a nourishing and wholesome twist on the traditional Vietnamese classic. Perfect for a health-conscious lifestyle, this recipe uses grass-fed beef marrow bones and oxtail to create a deeply savory base, enhanced by the earthy warmth of charred ginger, onions, and a medley of fragrant spices like cinnamon, star anise, and cardamom. With a gentle, slow simmer of over six hours, the broth develops robust complexity while staying paleo-friendly with natural fish sauce and fresh herbs like cilantro. This comforting, collagen-rich broth serves as the ultimate foundation for homemade pho and pairs beautifully with your choice of protein and fresh toppings. Whether you’re seeking a gut-healing meal or a flavorful dinner centerpiece, this recipe brings a taste of Vietnam to your bowl with integrity and tradition.
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Recipe Information
Ingredients
- 3 pounds beef marrow bones
- 2 pounds oxtail
- 4 inches ginger
- 2 large onions
- 1 stick cinnamon stick
- 4 whole star anise
- 5 whole cloves
- 3 pods cardamom pods
- 2 tablespoons fish sauce (paleo-friendly)
- 1 tablespoon sea salt
- 1 teaspoon black peppercorns
- 2 large carrots
- 1 medium daikon radish
- 16 cups water
- 1 small bunch fresh cilantro stems
Instructions
Preheat your oven to 450°F (230°C). Arrange beef marrow bones and oxtail on a large baking sheet. Roast in the oven for 25–30 minutes, turning once, until well-browned.
While the bones are roasting, char the ginger and onions. Slice the ginger lengthwise and cut the onions in half. Place them cut-side down on a dry skillet over medium-high heat for 5–8 minutes, until blackened and aromatic.
In a large stockpot, combine the roasted bones, charred ginger, charred onions, cinnamon stick, star anise, cloves, cardamom pods, and black peppercorns. Add 16 cups of water to the pot and bring to a boil.
Once boiling, lower the heat to a gentle simmer. Skim off any foam or impurities that rise to the surface with a spoon.
Slice carrots and daikon radish into large chunks and add them to the pot along with the cilantro stems, fish sauce, and sea salt.
Cover the pot partially with a lid and let the broth simmer gently for 6–8 hours. Check periodically and skim any impurities that appear on the surface.
After simmering, remove the pot from heat and strain the broth through a fine-mesh sieve or cheesecloth into another large pot or container. Discard the solids.
Taste the broth and adjust seasoning with additional sea salt or fish sauce, if needed. Let it cool slightly before using as the base for your pho or storing.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2185 mg | 95% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 875 mg | 19% | |
*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.
