Whole30 Brisket Pho

Dive into the comforting, aromatic world of *Whole30 Brisket Pho*, a wholesome take on the classic Vietnamese soup, perfectly tailored for your Whole30 journey. This recipe transforms tender, slow-simmered beef brisket and nutrient-rich beef bone broth into a deeply flavorful, completely grain-free meal using zucchini noodles instead of traditional rice noodles. Infused with roasted onion, fresh ginger, star anise, and cinnamon, the broth delivers rich, authentic flavors while staying Whole30-compliant. Topped with vibrant garnishes like fresh cilantro, basil, mint, and crisp bean sprouts, each bowl is a nourishing, customizable masterpiece that’s perfect for cozy nights or meal prep. Serve it hot with a squeeze of lime for a tangy punch, and enjoy a guilt-free, satisfying meal. Keywords: Whole30 pho recipe, Whole30 brisket soup, grain-free Vietnamese pho, healthy pho recipe.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 6

Ingredients

• 2 pounds Beef brisket
• 1 pound Beef marrow bones
• 1 large Onion, halved
• 4 inch Fresh ginger, sliced
• 4 pieces Whole cloves
• 3 pods Star anise
• 1 piece Cinnamon stick
• 1 tablespoon Coriander seeds
• 3 tablespoons Fish sauce (Whole30-compliant)
• 1 tablespoon Sea salt
• 2 medium Carrots, sliced
• 1 medium Daikon radish, sliced
• 3 pieces Green onions, sliced
• 1 cup Fresh cilantro
• 1 cup Basil leaves
• 1 cup Mint leaves
• 2 cups Bean sprouts
• 1 piece Lime, cut into wedges
• 4 cups Whole30-friendly zucchini noodles
• 1 piece Jalapeño, sliced

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the halved onion and ginger on a baking sheet and roast in the oven for 30 minutes, until charred, turning once halfway through.

Step 3

In a large stockpot, add the brisket, beef bones, charred onion, and ginger. Fill the pot with enough water to cover everything (about 12 cups).

Step 4

Bring to a boil over medium-high heat, then reduce to a simmer and skim off any scum that appears on the surface.

Step 5

Add cloves, star anise, cinnamon stick, and coriander seeds. Let the broth simmer gently, uncovered, for 3 to 4 hours until the beef brisket is tender.

Step 6

Remove the brisket from the broth and let it rest for 15 minutes, then slice it thinly against the grain. Set aside.

Step 7

Strain the broth through a fine-mesh sieve into another large pot, discarding the solids. Return the clear broth to the stove.

Step 8

Stir in the fish sauce and sea salt. Taste and adjust seasoning as needed.

Step 9

Add the sliced carrots and daikon radish to the broth and simmer until tender, about 10 minutes.

Step 10

Place zucchini noodles in serving bowls. Ladle the hot broth and vegetables over the noodles, warming them through.

Step 11

Divide the sliced brisket among the bowls.

Step 12

Garnish each bowl with green onions, cilantro, basil, mint, bean sprouts, and jalapeño slices.

Step 13

Serve the pho hot with lime wedges on the side.

Nutrition Facts

Serving size	(3278.7g)

Amount per serving	% Daily Value*
Calories	6301.9

Total Fat 501.8g	0%
Saturated Fat 209.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 1392.5mg	0%
Sodium 14938.0mg	0%
Total Carbohydrate 130.1g	0%
Dietary Fiber 46.6g	0%
Total Sugars 55.3g
Protein 342.9g	0%

Vitamin D 72.6IU	0%
Calcium 1331.2mg	0%
Iron 51.7mg	0%
Potassium 8723.3mg	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: 70.5%

Protein: 21.4%

Carbs: 8.1%