Paleo Pho Bo (Vietnamese Beef Noodle Soup)

Embark on a culinary adventure with this Paleo Pho Bo, a wholesome take on the classic Vietnamese beef noodle soup. This recipe swaps traditional rice noodles with spiralized zucchini, creating a low-carb, nutrient-packed bowl that's brimming with authentic flavors. Slow-simmered beef bones and spices like star anise, cinnamon, and cloves build a rich, aromatic broth, while thinly sliced brisket adds a tender, savory touch. Fresh toppings—bean sprouts, Thai basil, mint, and lime—bring vibrant textures and a burst of freshness to every spoonful. Perfectly paleo and gluten-free, this soul-warming dish is both healthy and satisfying.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 4

Ingredients

• 2 pounds beef bones (marrow and knuckle bones)
• 1 pound beef brisket
• 1 large onion
• 1 piece (3-inch) ginger
• 4 pieces star anise
• 3 pieces whole cloves
• 1 piece (3-inch) cinnamon stick
• 2 tablespoons fish sauce
• 3 pieces zucchini (large, spiralized)
• 2 tablespoons hoisin sauce
• 1 tablespoon sea salt
• 1 teaspoon black peppercorns
• 4 wedges fresh lime wedges
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 2 cups bean sprouts
• 1 bunch Thai basil leaves
• 2 pieces red chili slices

Directions

Step 1

Begin by charring the onion and ginger: slice the onion in half, and place the onion and ginger under a broiler or over an open flame until they have a nice charred surface. This can take about 10 minutes. Set them aside.

Step 2

Place the beef bones and brisket in a large stockpot and fill it with enough water to cover the bones. Bring to a rolling boil for 10 minutes to parboil and clean the bones.

Step 3

Drain the pot, discarding the water. Rinse the bones and beef under cold running water to remove any impurities. Clean out the pot, then return the bones and beef to it.

Step 4

Fill the pot with 4 quarts of fresh water. Add the charred onion and ginger, star anise, cloves, cinnamon stick, and black peppercorns.

Step 5

Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Simmer uncovered for about 3 hours to allow flavors to meld, occasionally skimming off any foam or excess fat.

Step 6

Remove the brisket after about 1.5 hours into the simmering process or until tender. Set aside to cool, then slice thinly against the grain.

Step 7

After 3 hours, strain the broth through a fine-mesh sieve or cheesecloth, discarding solids. Return the broth to the pot.

Step 8

Stir in the fish sauce, hoisin sauce, and sea salt. Adjust seasoning according to taste.

Step 9

To assemble the soup, place a generous amount of spiralized zucchini noodles in each bowl. Top with slices of brisket.

Step 10

Ladle the hot broth over the noodles and beef to warm them through.

Step 11

Serve with fresh herbs such as cilantro, mint, and Thai basil, along with bean sprouts, lime wedges, and chili slices on the side for garnish.

Nutrition Facts

Serving size	(2628.3g)

Amount per serving	% Daily Value*
Calories	5618.5

Total Fat 470.4g	0%
Saturated Fat 203.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1516.0mg	0%
Sodium 12283.2mg	0%
Total Carbohydrate 96.8g	0%
Dietary Fiber 26.0g	0%
Total Sugars 42.2g
Protein 215.3g	0%

Vitamin D 36.3IU	0%
Calcium 762.7mg	0%
Iron 40.2mg	0%
Potassium 4949.4mg	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: 77.2%

Protein: 15.7%

Carbs: 7.1%