Whole30 Beef Pho
Transform your kitchen into a fragrant haven with this Whole30 Beef Pho recipe – a clean-eating twist on the beloved Vietnamese classic. Crafted with roasted beef bones, chuck roast, and a symphony of warming spices like star anise, cinnamon, and cardamom, this slow-simmered broth is rich in flavor and deeply satisfying. Instead of traditional rice noodles, this wholesome version features zucchini ribbons, keeping the dish light while staying Whole30-compliant. Garnished with fresh herbs, crunchy bean sprouts, lime wedges, and sliced jalapeños, each bowl is a customizable masterpiece bursting with vibrant flavors and textures. Perfect for meal prep or an impressive dinner, this paleo-friendly pho is a comforting bowl of goodness that's sure to delight both individuals following Whole30 and anyone craving a nourishing, healthier take on this iconic soup.
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Recipe Information
Ingredients
- 2 lbs beef bones (marrow or knuckle)
- 1 lb chuck roast or brisket
- 12 cups cold water
- 1 onion, halved
- 3 inch fresh ginger, sliced
- 3 star anise
- 4 whole cloves
- 1 cinnamon stick
- 2 cardamom pods
- 2 tbsp fish sauce (Whole30 compliant)
- 1 tbsp salt
- 3 zucchini, spiralized or sliced into thin ribbons
- 2 cups bean sprouts
- 0.5 cup fresh basil leaves
- 0.5 cup fresh cilantro, chopped
- 2 lime, cut into wedges
- 0.5 cup thinly sliced green onions
- 1 jalapeño, thinly sliced
Instructions
Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes, turning once halfway through to ensure even browning.
While the bones are roasting, char the onion and ginger. Heat a dry pot over medium heat and add the onion halves and ginger slices. Allow them to char slightly, about 5-6 minutes, turning occasionally.
Once the bones are roasted, transfer them to a large pot. Add the charred onion, ginger, star anise, cloves, cinnamon stick, cardamom pods, and 12 cups of cold water.
Bring the pot to a boil over high heat, then reduce the heat to low and simmer gently for 3-4 hours, skimming any impurities from the surface as needed.
After simmering, remove the bones and strain the broth through a fine-mesh sieve into another pot, discarding the solids. Add the fish sauce and salt to the broth, adjusting seasoning to taste.
Slice the chuck roast or brisket into thin slices against the grain. This can be done more easily if the meat is partially frozen.
Arrange the raw beef slices, zucchini noodles, and spiralized ribbons in serving bowls.
Ladle the hot broth over the beef and noodles in each bowl, allowing the heat to cook the beef slices.
Garnish each bowl with bean sprouts, fresh basil, cilantro, green onions, jalapeño slices, and lime wedges.
Serve immediately, allowing diners to customize their bowls with herbs, sprouts, and lime as desired.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.1 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 840 mg | 18% | |
*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.
