Paleo Brisket Pho

Warm your soul with this hearty and wholesome Paleo Brisket Pho, a vibrant twist on the classic Vietnamese noodle soup that’s both grain-free and packed with flavor. This slow-simmered dish combines tender, melt-in-your-mouth beef brisket with a deeply aromatic broth infused with charred ginger, onion, and warming spices like star anise and cinnamon. Instead of traditional rice noodles, this recipe swaps in nutrient-rich zucchini noodles for a light, paleo-friendly base. Topped with crisp bean sprouts, fragrant herbs, and a burst of fresh lime, this pho is a nourishing bowl perfect for a cozy night in or an impressive dinner to wow your guests. Customize your bowl with sliced jalapeño for added heat and savor every flavorful sip!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 2 pounds beef brisket
• 1 yellow onion, halved
• 3 inches fresh ginger, sliced lengthwise
• 3 star anise pods
• 2 cinnamon sticks
• 4 whole cloves
• 1 teaspoon black peppercorns
• 2 tablespoons fish sauce
• 1 teaspoon sea salt
• 8 cups water
• 4 cups zucchini noodles
• 1 cup bean sprouts
• 0.5 cup fresh basil leaves
• 0.5 cup fresh cilantro leaves
• 3 green onions, thinly sliced
• 1 jalapeno, thinly sliced
• 1 lime, cut into wedges

Directions

Step 1

Begin by preparing the brisket. Trim excess fat but leave a thin layer to enhance flavor during cooking.

Step 2

In a large pot over medium heat, place the halved onion and ginger slices cut side down. Char for about 5-7 minutes until browned and fragrant.

Step 3

Add water to the pot along with the brisket. Bring it to a boil and then reduce to a simmer.

Step 4

Skim any foam that rises to the top as needed for clear broth.

Step 5

After 15 minutes, add star anise, cinnamon sticks, cloves, and black peppercorns to the pot.

Step 6

Let the broth simmer gently for about 3-3.5 hours, or until the brisket is tender. Ensure to skim the surface occasionally to remove impurities.

Step 7

Once the brisket is tender, remove it from the pot and set aside to cool slightly. Strain the broth through a fine mesh sieve or a cheesecloth for clarity.

Step 8

Season the strained broth with fish sauce and sea salt to your taste preference.

Step 9

Shred the brisket into thin pieces using a fork or your hands.

Step 10

In a separate pot, bring water to a boil and blanch zucchini noodles briefly for about 1-2 minutes until tender-crisp. Drain and divide them among serving bowls.

Step 11

Arrange the shredded brisket, bean sprouts, basil leaves, cilantro leaves, and green onions over the zucchini noodles.

Step 12

Pour the hot broth over the contents of each bowl, ensuring the brisket is submerged.

Step 13

Serve immediately with sliced jalapeno and lime wedges on the side for added heat and brightness.

Nutrition Facts

Serving size	(3850.1g)

Amount per serving	% Daily Value*
Calories	2424.3

Total Fat 115.3g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 852.8mg	0%
Sodium 8416.4mg	0%
Total Carbohydrate 71.1g	0%
Dietary Fiber 25.7g	0%
Total Sugars 25.6g
Protein 285.4g	0%

Vitamin D 72.6IU	0%
Calcium 625.3mg	0%
Iron 33.9mg	0%
Potassium 5065.0mg	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: 42.1%

Protein: 46.3%

Carbs: 11.5%