Whole30 Vietnamese Pho Broth

Indulge in the rich, aromatic flavors of this Whole30 Vietnamese Pho Broth, a wholesome and delicious twist on a beloved classic. This recipe combines deeply roasted beef bones, oxtail, and charred aromatics such as onion and ginger to create a robust, nutrient-packed base. Fragrant spices like star anise, cloves, cinnamon, and cardamom harmonize beautifully for an authentic pho experience. Whole30-compliant fish sauce adds umami depth, while fresh garnishes like cilantro, green onions, and lime brighten every bowl. Simmered low and slow for hours, this gluten-free, sugar-free, and dairy-free broth is the perfect companion for your Whole30 journey or a comforting homemade meal. Serve it as the star of a pho noodle soup or enjoy it solo for a flavorful, restorative sip.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 3 pounds Beef bones (marrow and knuckle bones)
• 1 pound Oxtail
• 2 medium Onion (halved)
• 4 inches Ginger (sliced lengthwise)
• 4 pods Star anise
• 6 whole Cloves
• 1 large Cinnamon stick
• 3 Cardamom pods
• 1 tablespoon Coriander seeds
• 3 tablespoons Fish sauce (Whole30-compliant)
• 1 tablespoon Sea salt
• 2 large Carrots (peeled and halved)
• 1 large Daikon radish (peeled and halved)
• 16 cups Water
• 0.25 cup Fresh cilantro (optional, for garnish)
• 0.25 cup Green onions (sliced, optional for garnish)
• 2 Lime wedges (optional, for serving)

Directions

Step 1

Preheat your oven to 425°F (220°C). Place the beef bones and oxtail on a baking sheet and roast for 25-30 minutes, turning halfway through, until browned.

Step 2

While the bones roast, char the halved onions and ginger slices directly over a gas flame or in a dry skillet until they are blackened and aromatic. Set aside.

Step 3

In a large stockpot, toast the star anise, cloves, cinnamon stick, cardamom pods, and coriander seeds over medium heat until fragrant, about 2-3 minutes.

Step 4

Add the roasted bones and oxtail to the pot, followed by the charred onion, ginger, carrots, and daikon radish.

Step 5

Pour in the water and bring to a vigorous boil. Reduce the heat to a gentle simmer and skim off any foam or impurities that rise to the surface during the first 15-20 minutes of simmering.

Step 6

Stir in the fish sauce and sea salt. Continue to simmer the broth uncovered for 5-6 hours, occasionally skimming off impurities and adding water as needed to keep the bones submerged.

Step 7

Once the broth is done, remove the bones and aromatics using tongs or a slotted spoon. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean pot or large bowl.

Step 8

Taste the broth and adjust seasoning with additional salt or fish sauce if needed. Serve hot as a base for pho or enjoy on its own.

Step 9

Garnish with fresh cilantro, sliced green onions, and lime wedges if desired.

Nutrition Facts

Serving size	(7097.3g)

Amount per serving	% Daily Value*
Calories	7813.5

Total Fat 695.0g	0%
Saturated Fat 303.3g	0%
Polyunsaturated Fat 3.3g
Cholesterol 2023.0mg	0%
Sodium 13939.8mg	0%
Total Carbohydrate 107.3g	0%
Dietary Fiber 39.0g	0%
Total Sugars 39.2g
Protein 222.4g	0%

Vitamin D 36.3IU	0%
Calcium 1148.6mg	0%
Iron 34.9mg	0%
Potassium 5195.3mg	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: 82.6%

Protein: 11.7%

Carbs: 5.7%