Whole30 Authentic Vietnamese Beef Pho
Transport your taste buds to the bustling streets of Vietnam with this Whole30 Authentic Vietnamese Beef Pho, a soul-soothing, aromatic dish that stays true to tradition while fitting perfectly into your Whole30 lifestyle. Crafted with a rich, deeply flavorful broth made from charred ginger, onion, and an array of toasted spices like star anise and cinnamon, this pho highlights the essence of Vietnamese cuisine. Slow-simmered marrow bones and beef shank create a robust base, complemented by tender slices of sirloin or eye of round steak gently cooked in steaming hot broth. Packed with fresh garnishes—think vibrant basil, cilantro, crisp bean sprouts, and zesty lime wedges—this recipe offers a customizable dining experience that’s as satisfying as it is healthy. Perfect for gatherings or a comforting dinner, this gluten-free, dairy-free pho is sure to impress both your palate and adherence to Whole30.
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Recipe Information
Ingredients
- 2 pounds beef marrow bones
- 1 pound beef shank (osso buco)
- 1 large onion
- 3 inches ginger
- 4 whole star anise
- 4 whole cloves
- 1 large cinnamon stick
- 1 tablespoon coriander seeds
- 3 tablespoons fish sauce (Whole30 compliant)
- 2 teaspoons sea salt
- 1 large carrot
- 16 cups water
- 1 pound sirloin or eye of round steak
- 2 cups bean sprouts
- 1 bunch fresh basil
- 1 bunch fresh cilantro
- 2 whole limes
- 1 optional jalapeno
- 1 small white onion
Instructions
Begin by charring the onion and ginger. Place the onion (halved) and ginger (sliced lengthwise) on a baking sheet. Broil on high for about 10 minutes, turning occasionally until all sides are charred. Set aside.
In a large stockpot, submerge the beef marrow bones and beef shank in water. Bring to a boil for 10 minutes, then drain and rinse the bones and beef to remove any impurities.
In a dry skillet over medium heat, toast the star anise, cloves, cinnamon stick, and coriander seeds until fragrant, about 3-5 minutes.
In the cleaned stockpot, combine the rinsed bones and beef shank, charred onion, charred ginger, toasted spices, carrot, sea salt, and fish sauce. Add 16 cups of water to cover.
Bring the broth to a boil, then reduce heat, and simmer uncovered for at least 3 hours, ideally up to 4 hours, skimming off any foam or excess fat that rises to the top.
After simmering, remove and discard the solids (onion, ginger, spices, and bones). Strain the broth through a fine mesh strainer or cheesecloth into a clean pot.
Taste and adjust the broth seasoning with additional salt or fish sauce if needed.
Thinly slice the sirloin or eye of round steak across the grain and set aside.
To serve, bring the broth back to a gentle boil. In bowls, place raw sliced meat, then ladle the hot broth over to cook it gently.
Serve the pho with a plate of garnishes: bean sprouts, fresh basil, fresh cilantro, lime wedges, and thinly sliced jalapeno (if using) and small white onion rings.
Enjoy your Whole30 Authentic Vietnamese Beef Pho, adjusting the add-ins as desired by each diner.
Nutrition Facts
Calories |
7547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 773.3 g | 991% | |
| Saturated Fat | 333.6 g | 1668% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 5017 mg | 218% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 26.0 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2139 mg | 46% | |
*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.
