Whole30 Beef Pho

Savor the rich, aromatic flavors of this Whole30 Beef Pho, a delightful spin on the traditional Vietnamese noodle soup crafted to perfectly align with your clean-eating goals. This recipe features a deeply flavorful broth made by simmering roasted beef bones, charred onion, and ginger alongside warm spices like star anise, cloves, and cinnamon. Zucchini noodles step in as a nutrient-packed, grain-free alternative to rice noodles, making it both Whole30-approved and gluten-free. Thin slices of tender chuck roast or brisket cook to perfection in the steaming hot broth, while an array of fresh garnishes—bean sprouts, basil, cilantro, and a squeeze of lime—adds color, crunch, and brightness. Ready in just over 4 hours and ideal for meal prep or a cozy family dinner, this comforting, paleo-friendly soup will transport your taste buds straight to the bustling streets of Vietnam—all from the comfort of your kitchen.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 4

Ingredients

• 2 lbs beef bones (marrow or knuckle)
• 1 lb chuck roast or brisket
• 12 cups cold water
• 1 onion, halved
• 3 inch fresh ginger, sliced
• 3 star anise
• 4 whole cloves
• 1 cinnamon stick
• 2 cardamom pods
• 2 tbsp fish sauce (Whole30 compliant)
• 1 tbsp salt
• 3 zucchini, spiralized or sliced into thin ribbons
• 2 cups bean sprouts
• 0.5 cup fresh basil leaves
• 0.5 cup fresh cilantro, chopped
• 2 lime, cut into wedges
• 0.5 cup thinly sliced green onions
• 1 jalapeño, thinly sliced

Directions

Step 1

Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes, turning once halfway through to ensure even browning.

Step 2

While the bones are roasting, char the onion and ginger. Heat a dry pot over medium heat and add the onion halves and ginger slices. Allow them to char slightly, about 5-6 minutes, turning occasionally.

Step 3

Once the bones are roasted, transfer them to a large pot. Add the charred onion, ginger, star anise, cloves, cinnamon stick, cardamom pods, and 12 cups of cold water.

Step 4

Bring the pot to a boil over high heat, then reduce the heat to low and simmer gently for 3-4 hours, skimming any impurities from the surface as needed.

Step 5

After simmering, remove the bones and strain the broth through a fine-mesh sieve into another pot, discarding the solids. Add the fish sauce and salt to the broth, adjusting seasoning to taste.

Step 6

Slice the chuck roast or brisket into thin slices against the grain. This can be done more easily if the meat is partially frozen.

Step 7

Arrange the raw beef slices, zucchini noodles, and spiralized ribbons in serving bowls.

Step 8

Ladle the hot broth over the beef and noodles in each bowl, allowing the heat to cook the beef slices.

Step 9

Garnish each bowl with bean sprouts, fresh basil, cilantro, green onions, jalapeño slices, and lime wedges.

Step 10

Serve immediately, allowing diners to customize their bowls with herbs, sprouts, and lime as desired.

Nutrition Facts

Serving size	(5198.8g)

Amount per serving	% Daily Value*
Calories	5580.6

Total Fat 505.8g	0%
Saturated Fat 218.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1428.8mg	0%
Sodium 10812.2mg	0%
Total Carbohydrate 75.4g	0%
Dietary Fiber 25.8g	0%
Total Sugars 24.1g
Protein 172.7g	0%

Vitamin D 0IU	0%
Calcium 691.0mg	0%
Iron 29.2mg	0%
Potassium 3566.5mg	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: 82.1%

Protein: 12.5%

Carbs: 5.4%