Whole30 Vietnamese Pho Broth
Elevate your comfort food repertoire with this aromatic and nourishing Whole30 Vietnamese Pho Broth. Crafted with roasted beef bones, oxtail, and a symphony of spices like star anise, cinnamon, and cardamom, this broth delivers the authentic flavors of traditional pho while staying entirely Whole30-compliant. Charred onion and ginger add bold depth, while carrots and daikon radish mellow the complexity of this long-simmered creation. Perfect as a base for your favorite pho toppings or served solo, this gluten-free, additive-free broth is rich in nutrients and brimming with warmth. Garnish with fresh cilantro, green onions, and lime wedges for a vibrant twist. Whether you're savoring it during a Whole30 reset or simply seeking a clean, wholesome meal, this recipe is a labor of love worth every simmering hour.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 pounds Beef bones (marrow and knuckle bones)
- 1 pound Oxtail
- 2 medium Onion (halved)
- 4 inches Ginger (sliced lengthwise)
- 4 pods Star anise
- 6 whole Cloves
- 1 large Cinnamon stick
- 3 Cardamom pods
- 1 tablespoon Coriander seeds
- 3 tablespoons Fish sauce (Whole30-compliant)
- 1 tablespoon Sea salt
- 2 large Carrots (peeled and halved)
- 1 large Daikon radish (peeled and halved)
- 16 cups Water
- 0.25 cup Fresh cilantro (optional, for garnish)
- 0.25 cup Green onions (sliced, optional for garnish)
- 2 Lime wedges (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Place the beef bones and oxtail on a baking sheet and roast for 25-30 minutes, turning halfway through, until browned.
While the bones roast, char the halved onions and ginger slices directly over a gas flame or in a dry skillet until they are blackened and aromatic. Set aside.
In a large stockpot, toast the star anise, cloves, cinnamon stick, cardamom pods, and coriander seeds over medium heat until fragrant, about 2-3 minutes.
Add the roasted bones and oxtail to the pot, followed by the charred onion, ginger, carrots, and daikon radish.
Pour in the water and bring to a vigorous boil. Reduce the heat to a gentle simmer and skim off any foam or impurities that rise to the surface during the first 15-20 minutes of simmering.
Stir in the fish sauce and sea salt. Continue to simmer the broth uncovered for 5-6 hours, occasionally skimming off impurities and adding water as needed to keep the bones submerged.
Once the broth is done, remove the bones and aromatics using tongs or a slotted spoon. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean pot or large bowl.
Taste the broth and adjust seasoning with additional salt or fish sauce if needed. Serve hot as a base for pho or enjoy on its own.
Garnish with fresh cilantro, sliced green onions, and lime wedges if desired.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.7 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 694 mg | 15% | |
*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.
