Paleo Vietnamese Beef Pho Recipe
With all its gelatinous goodness, this Paleo Vietnamese Beef Pho is the perfect soup for gut health and immunity. It’s also a super economical and time-saving dish if you keep the brisket to use for other meals. I love it in a breakfast hash with eggs and greens. I’ve made this soup paleo friendly by using zucchini noodles instead of traditional rice noodles.
Serves: 4
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Paleo Vietnamese Beef Pho Recipe
With all its gelatinous goodness, this Paleo Vietnamese Beef Pho is the perfect soup for gut health and immunity. Why not give it a go tonight?
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 500g beef shin bones
- 500g oxtail bones
- 500g piece brisket
- 5cm piece ginger
- 1 onion, unpeeled, sliced in half lengthways
- 3 garlic cloves, unpeeled
- 3 star anise
- 2 cinnamon sticks
- 2 tbsp whole coriander seeds
- 1 green cardamom pod
- 3 whole cloves
- 2 tbsp coconut sugar
- 80mL fish sauce
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- 500g zucchini noodles
- 350g beef eye fillet, very thinly sliced
- 4 handfuls bean sprouts
- 1 bunch Vietnamese mint & 1 bunch coriander, leaves picked
- 2 red chillies, sliced
- 1 lime, sliced into wedges
Method
- Place shin and oxtail bones in large stockpot and cover with water. Bring to rapid boil and cook for 10 mins to remove impurities like blood particles and extra fat. Drain and rinse, then place in slow cooker pot with beef brisket.
- Place ginger, onion halves cut side up and garlic cloves on tray. Cook under overhead grill in oven for 5 mins until completely blackened. Peel blackest skin off and discard. Add remaining grilled goodness to slow cooker.
- Place star anise, cinnamon, coriander seeds, cardamom and cloves in small frying pan and cook over high heat for 1–2 mins, stirring constantly until fragrant. Take care not to burn spices!
- Add to slow cooker and fill with fresh cold water to almost cover bones. It’s good if some are peeking over top of water as these will brown and add more flavour to the broth. Add coconut sugar, fish sauce and 1 tsp salt, and stir. Cook on low for 8 hours. I usually leave it for 24 hours for maximum nutrient extraction and flavour.
- Remove brisket with tongs to plate, then strain broth through fine sieve and discard solids. You have two choices here: you can thinly slice brisket and set aside to serve in broth; or keep brisket for sandwiches or other uses.
- Blanch zucchini noodles in large saucepan of boiling water for 30 secs, then drain and divide among bowls. Top with thinly sliced eye fillet, and brisket, if using. Ladle over hot broth and top with bean sprouts, fresh herbs, chilli and lime.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
