Paleo Beef Pho

5 from 3 votes

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

Prep Time5

Cook Time30

Total Time35

Course: dinner

Cuisine: Vietnamese

Diet: Gluten Free

Keyword: beef pho, paleo pho, pho, whole30 pho

Servings:

Author: Erin Alvarez

Ingredients

1 medium yellow onion quartered
4 ” piece of ginger chopped into large chunks
1 cinnamon stick
3 whole cloves
2 star anise
2 tbsp fish sauce
32 oz. beef broth
2 cups water
½ lb. kelp noodles
1 large zucchini spiralized into noodles; or sub 1 lb. kelp noodles
1 lb. beef cut into 1” chunks
Salt and pepper to taste
Garnishes: fresh Thai basil, fresh mint, lime juice, sriracha

Instructions

Place onion and ginger on a baking sheet and broil on high for 5 minutes or so, or until onions start turning slightly golden.
While they're broiling, place cinnamon, cloves and star anise in a large saucepan and heat over medium-high.
Transfer broiled ginger and onion to saucepan; add fish sauce, beef broth, and water and bring to a boil; reduce to a simmer and simmer for 10-15 minutes.
Meanwhile, place beef, salt and pepper in a skillet and cook beef for 2 minutes per side.
While beef is cooking, make the kelp noodles according to instructions on the package, and spiralize the zucchini. Once kelp noodles are almost cooked, add zucchini noodles to pot and cook for 2-3 minutes. You want the noodles to be softer, but not soggy.
At this point. strain the broth through a fine mesh strainer, removing all of the "chunks" and stuff.
Strain the noodles and place into a bowl (or bowls). Add beef to bowls and then pour strained broth overtop. Add toppings and enjoy!

Notes

*Calories are per serving and are an estimation

*To prep ahead: spiralize the zucchini, cook the kelp noodles, cook the beef; then, store them separately in sealed containers until you're ready to use.

Nutrition