Paleo Beef Pho

Savor the rich and aromatic flavors of Paleo Beef Pho, a healthy twist on the classic Vietnamese noodle soup. This paleo-friendly recipe swaps traditional rice noodles for spiralized zucchini noodles (zoodles), creating a low-carb, gluten-free bowl packed with nutrients. A deeply flavorful broth is the heart of this dish, simmered to perfection with roasted beef bones, tender brisket, and fragrant spices like star anise, cinnamon, and cloves. Charred ginger and onion add smoky depth, while fresh herbs—cilantro, basil, and mint—bring vibrant, refreshing notes. Topped with crisp bean sprouts, a hint of red chili, and a squeeze of fresh lime, this wholesome pho is both comforting and guilt-free. Perfect as a cozy dinner or meal-prep option, Paleo Beef Pho is a must-try for fans of clean eating without compromising bold flavors.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 2 pounds beef bones
• 1 pound beef brisket
• 3 pieces star anise
• 1 stick cinnamon stick
• 4 pieces whole cloves
• 1 tablespoon black peppercorns
• 3 inches fresh ginger
• 1 large yellow onion
• 3 tablespoons fish sauce
• 1 tablespoon sea salt
• 10 cups water
• 4 cups zucchini noodles (zoodles)
• 1 cup bean sprouts
• 0.5 cup fresh cilantro
• 0.5 cup fresh basil
• 0.5 cup fresh mint
• 1 small red chili
• 1 large lime

Directions

Step 1

Preheat the oven to 400°F (200°C). Place the beef bones on a baking sheet; roast for 30 minutes until well-browned.

Step 2

While the bones are roasting, char the ginger and onion over a stovetop flame or under a broiler until dark browned, about 5-7 minutes.

Step 3

In a large stockpot, combine roasted bones, beef brisket, charred ginger and onion, star anise, cinnamon stick, cloves, black peppercorns, fish sauce, and sea salt.

Step 4

Add the water, ensuring everything is submerged, and bring to a boil over high heat.

Step 5

Reduce heat to low, cover the pot, and simmer for 3.5-4 hours. During the first 30 minutes, skim off any impurities that rise to the surface for a clear broth.

Step 6

After simmering, remove and discard the bones, star anise, cinnamon stick, cloves, and ginger. Remove the brisket, slice thinly, and set aside.

Step 7

Taste the broth and adjust seasoning with more fish sauce or salt as desired.

Step 8

To serve, place a portion of zucchini noodles in each bowl. Top with sliced brisket, fresh bean sprouts, cilantro, basil, and mint.

Step 9

Thinly slice the red chili and add according to taste. Squeeze lime juice over the top and enjoy your paleo beef pho.

Nutrition Facts

Serving size	(4571.5g)

Amount per serving	% Daily Value*
Calories	3297.7

Total Fat 190.7g	0%
Saturated Fat 77.9g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1016.0mg	0%
Sodium 13078.9mg	0%
Total Carbohydrate 62.8g	0%
Dietary Fiber 17.0g	0%
Total Sugars 21.7g
Protein 326.5g	0%

Vitamin D 36.3IU	0%
Calcium 620.3mg	0%
Iron 47.3mg	0%
Potassium 5806.1mg	0%

*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.

Source of Calories

Fat: 52.4%

Protein: 39.9%

Carbs: 7.7%