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.
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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 |
7814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 695.0 g | 891% | |
| Saturated Fat | 303.3 g | 1516% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 2023 mg | 674% | |
| Sodium | 13940 mg | 606% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 39.2 g | ||
| Protein | 222.4 g | 445% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1149 mg | 88% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 5195 mg | 111% | |
*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.
