{"id":7786,"date":"2026-01-12T05:00:04","date_gmt":"2026-01-12T10:00:04","guid":{"rendered":"https:\/\/thealmondeater.com\/paleo-beef-pho\/"},"modified":"2026-01-06T18:25:29","modified_gmt":"2026-01-06T23:25:29","slug":"paleo-beef-pho","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/paleo-beef-pho\/","title":{"rendered":"Paleo Beef Pho"},"content":{"rendered":"\n

There’s nothing quite as comforting as a piping hot bowl of Paleo Beef Pho<\/strong>. This Vietnamese-inspired noodle soup is quick and easy to make with grain-free noodles, seared beef, and a just-plain-delicious broth.<\/p>\n\n\n\n

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Why you’ll love this recipe!<\/h2>\n\n\n\n
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So. Much. Flavor! <\/strong>Thanks to an aromatic, umami-forward broth and tender seared beef, this homemade beef pho tastes like it came from your favorite Vietnamese spot.<\/p>\n\n\n\n
Gluten & grain-free<\/strong> – Zucchini noodles and kelp noodles ensure that this beef pho recipe is not only paleo-friendly but also 100% gluten-free.<\/p>\n\n\n\n
Lots of leftovers<\/strong> – This recipe makes enough pho for between 2 and 4 people, so you’re bound to end up with leftovers (I love leftovers!).<\/p>\n\n<\/div><\/div>\n\n\n
Table of Contents<\/h2>
Why you’ll love this recipe!<\/a><\/li>
Paleo Beef Pho Ingredients<\/a><\/li>
How to Make Paleo Beef Pho<\/a><\/li>
Erin’s Tips and Tricks<\/a><\/li>
Piping Hot Broth<\/a><\/li>
Beef Pho FAQs<\/a><\/li>
Storage<\/a><\/li>
More Paleo & Whole30 Recipes<\/a><\/li>
Paleo Beef Pho Recipe<\/a><\/li><\/ul><\/div>\n\n\n
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Pho (pronounced “fuh,” not “faux”) is a beloved Vietnamese noodle soup that I crave at least once a week. Along with my Whole30 banh mi bowl<\/a>, this Paleo Beef Pho has saved me from ordering takeout many times, thanks to its deeply savory, slow-simmered broth, fragrant herbs, tender slices of beef, and slurpable noodles. <\/p>\n\n\n\n
Traditionally, pho is far from being paleo and Whole30-friendly since it’s made with rice noodles. But by simply trading rice noodles for a combination of kelp noodles and spiralized zucchini, we can enjoy a soup that’s just as satisfying and completely grain-free. And no, you don’t have to be paleo or Whole30 to enjoy it!<\/p>\n\n\n
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I’ve never made Pho before, so I was dismayed by the smell of the broth. It is a bit funky smelling, lol. But the taste… Oh, the taste of this broth… I am a convert and will be making this over and over again. Thank you!<\/p>\n– Morgan<\/cite><\/blockquote>\n\n<\/div>
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Paleo Beef Pho Ingredients<\/h2>\n\n\n\n
Beef<\/strong> – I always use pre-cut beef (usually labeled as “beef stew meat”) simply because it’s more convenient. <\/p>\n\n\n\n
Warm spices<\/strong> – The pho broth has warm, complex notes thanks to a cinnamon stick, whole cloves, and star anise. Always stick with whole spices rather than ground spices, as they’re easier to strain out of the broth.<\/p>\n\n\n\n
Beef broth<\/strong> – I love using my homemade beef bone broth<\/a> in pho for the extra protein and collagen. Store-bought beef broth works just as well, though. <\/p>\n\n\n\n
Zoodles<\/strong> – AKA zucchini noodles! If you don’t have a spiralizer to make the zoodles yourself, pick up prepackaged zucchini noodles from the produce section at your local grocery store.<\/p>\n\n\n\n
Kelp noodles<\/strong> – These keep the dish paleo and satisfying (much more so than if you were to use zoodles alone). You should be able to find these in the Asian foods aisle of most well-stocked grocery stores.<\/p>\n\n\n\n
Toppings<\/strong> – A bowl of pho just isn’t complete without the fresh garnishes. Thai basil leaves, fresh mint, lime juice or wedges, and a drizzle of sriracha are all classics.<\/p>\n\n\n\n
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. <\/em><\/p>\n<\/div>\n\n\n\n
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Variations<\/h3>\n\n\n\n
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Switch up the beef<\/strong> – You’re more than welcome to use your favorite cut of beef here. Swap the stew meat for well-done beef brisket<\/a> (gầu), flank (nạm), or paper-thin slices of raw eye round, sirloin, or ribeye (phở tái).<\/em><\/li>\n\n\n\n
Swap the noodles<\/strong> – The zoodles can easily be replaced with spiralized sweet potato, carrot, celeriac, turnip, or daikon radish (basically any veggie that won’t turn to mush in hot broth). Keto-friendly shirataki noodles are also a good option.<\/li>\n\n\n\n
Add flavor boosters<\/strong> – You can add a lot of extra flavor to the broth by adding toasted coriander seeds, fennel seeds, black cardamom, black peppercorns, or a lightly bruised stalk of lemongrass.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Paleo Beef Pho<\/h2>\n\n\n\n
Step 1: Broil the aromatics. <\/strong>Arrange the onion and ginger on a baking sheet and broil until they’re lightly charred around the edges. <\/p>\n\n\n\n
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Step 2: Bloom the spices.<\/strong> Meanwhile, toast the cinnamon stick, cloves, and star anise in a large saucepan until fragrant. <\/p>\n\n\n\n
Step 3: Build the broth. <\/strong>Transfer the broiled onion and ginger to the saucepan with the spices, then add the fish sauce, beef broth, and water. Gently simmer for 10 to 15 minutes. <\/p>\n\n\n\n
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Step 4: Sear the beef. <\/strong>While the broth simmers, quickly sear each piece of beef in a hot skillet. <\/p>\n\n\n\n
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Step 5: Prepare the noodles. <\/strong>Cook the kelp noodles according to the package instructions and spiralize the zucchini. When the kelp noodles are nearly tender, add the zucchini noodles to the same pot and cook until softened. Stain and set aside.<\/p>\n\n\n\n
Step 6: Strain the broth. <\/strong>Strain the broth through a fine-mesh strainer and into a bowl.<\/p>\n\n\n\n
Step 7: Assemble and serve.<\/strong> Divide the cooked noodles among bowls, top with the seared beef, and ladle the hot broth over top. Finish with your favorite pho toppings, then enjoy!<\/p>\n\n\n\n
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Erin’s Tips and Tricks<\/h2>\n\n\n\n
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Don’t burn the aromatics under the broiler<\/strong>. You want them to be golden and lightly charred, not deeply browned.<\/li>\n\n\n\n
Straining the broth is non-negotiable.<\/strong> A truly great bowl of pho starts with a clear, fragrant broth—you don’t want any of those aromatics and whole spices floating around. <\/li>\n\n\n\n
Both the kelp noodles and the zucchini noodles don’t take long to cook. By the time they’re done, the noodles should be tender with a slight bite<\/strong> and never soggy.<\/li>\n\n\n\n
Want another delicious paleo soup-like recipe? Be sure to try my favorite paleo beef stew.<\/a><\/li>\n<\/ul>\n\n\n
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My Pro Tip<\/p>\n\n\n\n
Piping Hot Broth<\/strong><\/h2>\n\n\n\n
The secret to restaurant-quality pho broth is to keep it at a gentle simmer on the stove. The only time you’re going to crank up the heat is right before you strain it. This way, the broth will be hot enough to keep the seared beef warm or to finish cooking any thin beef slices.<\/p>\n\n<\/div><\/div>\n\n\n\n
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Beef Pho FAQs<\/h2>\n\n\n\n
<\/strong>Can I make beef pho in the Instant Pot?<\/strong>
Sure. Start by broiling the onion and ginger in the oven as normal, then sear the beef in the Instant Pot using Sauté mode. Once browned, transfer the beef to a plate, then add the whole spices and toast until fragrant.

Next, pour the liquids into the pot, seal the lid, and cook on high pressure for 20 minutes, followed by at least 10 minutes of natural pressure release. Prepare the noodles separately to keep them from turning soggy. Finish by straining the broth and assembling the bowls as usual.<\/p> <\/div>
<\/strong>What should I serve with beef pho?<\/strong>
A bowl of beef pho is perfect for fun weekend dinners or when you want to go all out for lunch. It’s traditionally served with lots of gorgeous fresh toppings, which I like to keep pretty simple. I’ll usually opt for some Thai basil, lime wedges, and sriracha, but there’s room for even more if you want, like bean sprouts, cilantro, mint, sliced jalapeños, or scallions.<\/p> <\/div> <\/div>\n<\/div>\n\n\n\n
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Storage<\/h2>\n\n\n\n
Make ahead: <\/strong>You can easily get a jump on this recipe by making the broth, cooking the kelp noodles, spiralizing the zucchini, and searing the beef a few days in advance.<\/p>\n\n\n\n
Refrigerator: <\/strong>I recommend storing the broth, noodles, and beef in separate airtight containers for the best textures and flavors. Everything will stay fresh for 3 to 5 days this way. <\/p>\n\n\n\n
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More Paleo & Whole30 Recipes<\/h2>\n\n<\/div><\/header>
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GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a>30Whole30<\/span><\/span><\/a><\/div>
Paleo Beef Stew<\/a><\/h3><\/div><\/article>
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GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a>30Whole30<\/span><\/span><\/a><\/div>
Easy Paleo Chili<\/a><\/h3><\/div><\/article>
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GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a>30Whole30<\/span><\/span><\/a><\/div>
Whole30 Zuppa Toscana<\/a><\/h3><\/div><\/article>
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GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a>30Whole30<\/span><\/span><\/a><\/div>
Whole30 Mushroom Soup<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n
If you made this recipe, be sure to leave a comment and star rating below. Thanks!<\/strong><\/p>\n\n\n
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How to Make Paleo Beef Pho<\/h2>\n\n\n\nStep 1: Broil the aromatics. <\/strong>Arrange the onion and ginger on a baking sheet and broil until they’re lightly charred around the edges. <\/p>\n\n\n\n