Paleo Vietnamese Pho Broth

Dive into a bowl of comforting, aromatic goodness with this Paleo Vietnamese Pho Broth, a delectable take on the traditional dish that stays true to its rich, authentic flavors while adhering to paleo principles. Crafted with perfectly roasted beef marrow bones and oxtail, this broth is infused with the charred sweetness of ginger and onions, and the warm, earthy aroma of star anise, cinnamon, and cloves. The long, slow simmering process extracts deep, complex flavors, while paleo-friendly fish sauce and fresh cilantro stems round out the umami-packed profile. Perfect as the foundation for a wholesome bowl of pho, this recipe is not only nourishing but also naturally gluten-free, grain-free, and free of processed additives. Whether you're looking to recreate an authentic pho experience or simply enjoy a savory, healthful broth, this recipe is a must-try!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds beef marrow bones
• 2 pounds oxtail
• 4 inches ginger
• 2 large onions
• 1 stick cinnamon stick
• 4 whole star anise
• 5 whole cloves
• 3 pods cardamom pods
• 2 tablespoons fish sauce (paleo-friendly)
• 1 tablespoon sea salt
• 1 teaspoon black peppercorns
• 2 large carrots
• 1 medium daikon radish
• 16 cups water
• 1 small bunch fresh cilantro stems

Directions

Step 1

Preheat your oven to 450°F (230°C). Arrange beef marrow bones and oxtail on a large baking sheet. Roast in the oven for 25–30 minutes, turning once, until well-browned.

Step 2

While the bones are roasting, char the ginger and onions. Slice the ginger lengthwise and cut the onions in half. Place them cut-side down on a dry skillet over medium-high heat for 5–8 minutes, until blackened and aromatic.

Step 3

In a large stockpot, combine the roasted bones, charred ginger, charred onions, cinnamon stick, star anise, cloves, cardamom pods, and black peppercorns. Add 16 cups of water to the pot and bring to a boil.

Step 4

Once boiling, lower the heat to a gentle simmer. Skim off any foam or impurities that rise to the surface with a spoon.

Step 5

Slice carrots and daikon radish into large chunks and add them to the pot along with the cilantro stems, fish sauce, and sea salt.

Step 6

Cover the pot partially with a lid and let the broth simmer gently for 6–8 hours. Check periodically and skim any impurities that appear on the surface.

Step 7

After simmering, remove the pot from heat and strain the broth through a fine-mesh sieve or cheesecloth into another large pot or container. Discard the solids.

Step 8

Taste the broth and adjust seasoning with additional sea salt or fish sauce, if needed. Let it cool slightly before using as the base for your pho or storing.

Nutrition Facts

Serving size	(7091.0g)

Amount per serving	% Daily Value*
Calories	13489.1

Total Fat 1307.9g	0%
Saturated Fat 561.9g	0%
Polyunsaturated Fat 7.6g
Cholesterol 2401.5mg	0%
Sodium 13734.9mg	0%
Total Carbohydrate 86.4g	0%
Dietary Fiber 28.2g	0%
Total Sugars 32.6g
Protein 351.4g	0%

Vitamin D 72.6IU	0%
Calcium 1015.1mg	0%
Iron 46.3mg	0%
Potassium 5880.2mg	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: 87.0%

Protein: 10.4%

Carbs: 2.6%