Whole30 Brisket Pho
Dive into a bowl of comforting, Whole30 Brisket Pho, a nourishing and flavor-packed take on the classic Vietnamese soup! This wholesome recipe swaps traditional rice noodles for spiralized zucchini noodles, making it gluten-free, low-carb, and perfect for a Whole30 lifestyle. Slow-simmered beef brisket and marrow bones create a deeply rich and aromatic broth infused with roasted ginger, charred onion, and warming spices like star anise, cinnamon, and coriander. Topped with vibrant herbs, crunchy bean sprouts, and a kick of fresh jalapeño, each bowl is a symphony of textures and flavors. Ready in just over three hours, this pho is an ideal make-ahead meal or weekend culinary project, promising to satisfy both your craving for comfort food and your health-conscious goals.
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Recipe Information
Ingredients
- 2 pounds Beef brisket
- 1 pound Beef marrow bones
- 1 large Onion, halved
- 4 inch Fresh ginger, sliced
- 4 pieces Whole cloves
- 3 pods Star anise
- 1 piece Cinnamon stick
- 1 tablespoon Coriander seeds
- 3 tablespoons Fish sauce (Whole30-compliant)
- 1 tablespoon Sea salt
- 2 medium Carrots, sliced
- 1 medium Daikon radish, sliced
- 3 pieces Green onions, sliced
- 1 cup Fresh cilantro
- 1 cup Basil leaves
- 1 cup Mint leaves
- 2 cups Bean sprouts
- 1 piece Lime, cut into wedges
- 4 cups Whole30-friendly zucchini noodles
- 1 piece Jalapeño, sliced
Instructions
Preheat your oven to 400°F (200°C).
Place the halved onion and ginger on a baking sheet and roast in the oven for 30 minutes, until charred, turning once halfway through.
In a large stockpot, add the brisket, beef bones, charred onion, and ginger. Fill the pot with enough water to cover everything (about 12 cups).
Bring to a boil over medium-high heat, then reduce to a simmer and skim off any scum that appears on the surface.
Add cloves, star anise, cinnamon stick, and coriander seeds. Let the broth simmer gently, uncovered, for 3 to 4 hours until the beef brisket is tender.
Remove the brisket from the broth and let it rest for 15 minutes, then slice it thinly against the grain. Set aside.
Strain the broth through a fine-mesh sieve into another large pot, discarding the solids. Return the clear broth to the stove.
Stir in the fish sauce and sea salt. Taste and adjust seasoning as needed.
Add the sliced carrots and daikon radish to the broth and simmer until tender, about 10 minutes.
Place zucchini noodles in serving bowls. Ladle the hot broth and vegetables over the noodles, warming them through.
Divide the sliced brisket among the bowls.
Garnish each bowl with green onions, cilantro, basil, mint, bean sprouts, and jalapeño slices.
Serve the pho hot with lime wedges on the side.
Nutrition Facts
Calories |
6302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.8 g | 643% | |
| Saturated Fat | 209.1 g | 1046% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1392 mg | 464% | |
| Sodium | 14938 mg | 649% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 55.3 g | ||
| Protein | 342.9 g | 686% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1331 mg | 102% | |
| Iron | 51.7 mg | 287% | |
| Potassium | 8723 mg | 186% | |
*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.
