Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Dinner

Paleo Beef Pho

By Erin · January 31, 2021 · Updated September 26, 2021 · 22 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet
Gluten FreeDairy FreeWhole30Paleo
bowl of soup with beef, lime wedges and fresh mint

A quick Paleo Beef Pho recipe that's Whole30 compliant and completely delicious. It uses zucchini and kelp noodles to keep it gluten free, and it's full of flavor! 

bowl of soup with beef topped with sriracha

Even if you're not doing a Whole30, I think you're going to love this paleo beef pho. I've made it many times, and it really hits the spot when I'm craving an easy pho recipe.

What exactly is pho, you ask? Pho is a Vietnamese noodle soup that's pronounced "fuh" (not "faux"). My Recipes has a pretty good article on specifically what it is, but essentially it's soup made up of noodles, thinly sliced meat, spices, and broth. Aka, all the good stuff!

Of course I love my spicy sausage potato soup and my Instant Pot vegetable soup, but this beef pho is obviously different than those, though just as healthy! If you're looking for a warm, cozy soup recipe, you must give this a try.

Recipe features

  • It's loaded with flavor
  • It's hearty and light at the same time thanks to the beef and zucchini noodles
  • It serves 2-4 people, so you may have leftovers (I love leftovers!)

ingredients with text

Ingredient notes:

Beef - I used beef that's already cut -- At most grocery stores, it's normally called "beef stew meat". If you don't want to go that route, simply buy your favorite cut of steak and thinly slice it.

Zucchini - Since this is a paleo recipe, the zucchini replaces traditional rice noodles; you'll need a spiralizer to create zucchini noodles.

Kelp noodles - Kelp noodles make this dish a little more hearty than it would be if it only used zucchini noodles. You should be able to find them in the Asian food aisle at the store.

Spices - Cinnamon sticks, star anise, whole cloves -- all three are going to give this broth the BEST flavor -- don't skip any of them!

Step-by-step instructions

Step 1: Broil the onion and ginger. Add the diced onion and sliced ginger to a baking sheet, then broil them for 5 minutes, or until the onion starts turning golden brown on the edges. This step helps to bring out their flavor even more!

whole spices in a saucepan

Step 2: Simmer the broth. Next, add the cinnamon stick, star anise and whole cloves to a large saucepan and heat over medium for 2-3 minutes, then add the broiled onion and ginger, and finally the fish sauce and beef broth. Simmer the broth for 15 minutes.

Step 3: Cook the beef. Season the beef with salt and pepper, then pan-sear it for approximately 2 minutes per side, then set it aside.

cooked beef in a skillet

Step 4: Make the noodles. Run the zucchini through your spiralizer, then set it aside. Cook the kelp noodles according to the package instructions. Once there's only 1 minute left, add the zucchini noodles in with the kelp noodles. We want them to be slightly soft, but not soggy, so only cook them for 1-2 minutes.

zucchini noodles in a spiralizer

Step 5: Assemble. Strain the noodles, then divide them equally into serving bowls, then add the cooked beef on top. Strain the broth, discarding the chunks, then pour the strained broth over the noodles/beef. Top with mint/fresh basil/lime juice, and optionally sriracha.

zucchini noodles in a bowl topped with cooked beef

Tips and tricks

  • To make this recipe even quicker, you can cook the beef ahead of time and store it in the refrigerator for up to 24 hours before using. Same with the zucchini noodles: feel free to spiralize them ahead of time.
  • Want to make this even quicker? Pre-cook the kelp noodles, and buy pre-spiralized zucchini (I won't tell!).

What toppings should I use?

Normally, pho is topped with any of the following: fresh mint, fresh basil, lime wedge/juice, bean sprouts, cilantro, jalapeño, and/or sriracha. So, any combination of those will work!

What makes this Paleo?

Normally, pho is made with rice noodles. But, since rice isn't paleo, I opted to use zucchini noodles and kelp noodles instead.

Do I have to use kelp noodles?

Nope! You can use only zucchini noodles if you prefer. Or, if you're not paleo, opt for rice noodles instead.

How should this be stored?

Store pho in a sealed container in the refrigerator for 3-5 days; the zucchini will get soggy the longer it sits in the refrigerator, so the sooner you consume it the better.

bowl of soup with noodles, beef and lime wedges

More Paleo dinner recipes

  • Italian Chicken Meatballs
  • Curry Beef Bowl
  • Pan-Seared Chicken Thighs

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

bowl of soup with beef topped with sriracha

Paleo Beef Pho

A Paleo Beef Pho recipe that's Whole30 compliant and completely delicious! It uses zucchini and kelp noodles to keep it gluten free and it's packed with flavor.
5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2
Author: Erin

Ingredients

  • 1 medium yellow onion diced
  • 4" fresh ginger sliced
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 star anise
  • 2 tablespoon fish sauce
  • 32 oz. beef broth
  • ½ lb. kelp noodles
  • 1 large zucchini spiralized
  • ½ lb. beef sliced
  • Salt and pepper
  • fresh mint, fresh basil, lime juice, sriracha, etc. for toppings

Instructions

  • Place onion and ginger on a baking sheet and broil on high for 5 minutes or so, or until onions start turning slightly golden.
  • While they're broiling, place cinnamon, cloves and star anise in a large saucepan and heat over medium-high.
  • Transfer broiled ginger and onion to saucepan; add fish sauce and beef broth and bring to a boil; reduce to a simmer and simmer for 10-15 minutes.
  • Meanwhile, place beef, salt and pepper in a skillet and cook beef for 2 minutes per side.
  • While beef is cooking, make the kelp noodles according to instructions on the package, and spiralize the zucchini. Once kelp noodles are almost cooked, add zucchini noodles to pot and cook for 2-3 minutes. You want the noodles to be softer, but not soggy.
  • At this point. strain the broth through a fine mesh strainer, removing all of the "chunks" and stuff.
  • Strain the noodles and place into a bowl (or bowls). Add beef to bowls and then pour strained broth overtop. Add toppings and enjoy!

Notes

*Calories are per serving and are an estimation
*To prep ahead: spiralize the zucchini, cook the kelp noodles, cook the beef; then, store them separately in sealed containers until you're ready to use. 

Nutrition

Calories: 401kcal | Carbohydrates: 17g | Protein: 29g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 3230mg | Potassium: 1188mg | Fiber: 5g | Sugar: 7g | Vitamin A: 335IU | Vitamin C: 34mg | Calcium: 272mg | Iron: 5mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in December 2016. It was updated with new text and photos in January 2021.

« Vegan Chocolate Chip Cookies
Air Fryer Sweet Potatoes »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Kate says

    January 14, 2022 at 9:35 pm

    Hi! Just found this recipe and bought all the ingredients! Then I remembered anise tastes like black licorice. 😬 How strong is that flavor in the pho?

    Reply
    • Erin says

      January 15, 2022 at 8:08 am

      Hmmm.. this is tricky. Star anise is a key ingredient in pho (it pairs well with the cinnamon, cloves and ginger), so I wouldn't advise leaving it out. Instead, maybe use only 1 star anise instead of two -- let me know how it turns out!

      Reply
  2. Morgan Myers says

    January 16, 2021 at 2:17 pm

    5 stars
    I've never made Pho before, so I was dismayed by the smell of the broth. It is a bit funky smelling, lol. But the taste... Oh, the taste of this broth... I am a convert and will be making this over and over again. Thank you!

    Reply
    • Erin says

      January 16, 2021 at 3:43 pm

      Ha! I feel the EXACT same way -- it's SO good but at first you're like huh?! Glad you liked it!

      Reply
  3. Jessie says

    October 15, 2018 at 11:07 am

    Where do you find whole30 approved kelp noodles?? I’ve been dying to try some to make this pho and I haven’t found any. 🙁

    Reply
    • Erin says

      October 15, 2018 at 12:49 pm

      I think I found some at Whole Foods!

      Reply
  4. Amanda says

    August 03, 2017 at 3:23 pm

    This sounds really delicious, I might try it this weekend. But I'm unclear about one thing.. The spices added to the saucepan, are they first heated without liquid (step 2)? If so, for approximately how long?

    Reply
    • Erin says

      August 03, 2017 at 3:43 pm

      Yep! You'll cook the spices without liquid for just 2-3 minutes I'd say, and then immediately add the onion and ginger and THEN add liquid to the pan. Hope that makes sense!

      Reply
  5. Sarah says

    July 11, 2017 at 5:17 pm

    5 stars
    This is SO good! I couldn't find kelp noodles at my store, so I used Shiritaki white yam noodles, and it's delicious! Definitely doing this again!

    Reply
    • Erin says

      July 11, 2017 at 5:28 pm

      Woohoo--thanks for the feedback, Sarah!

      Reply
  6. Ambar Lorenzen says

    March 06, 2017 at 9:34 pm

    I make this weekly in my household now and wish I would have found this recipe long ago. I craved pho when I was pregnant with both my sons. Thank you for this delicious recipe. Seriously, SO GOOD!!!!

    Reply
    • Erin says

      March 07, 2017 at 3:41 pm

      Pho is the BEST--so glad you like it!

      Reply
  7. Suzanne says

    February 01, 2017 at 12:26 pm

    Looks good. Planning to try it tonight. Confused about the egg though. It's not part of the recipe. Do you recommend putting that on top? I'm a pho virgin!

    Reply
    • Erin says

      February 01, 2017 at 6:07 pm

      Hi Suzanne--the egg is optional! You can add it if you want--I'm horrible at soft boiling eggs, so most of the time I omit it when making this recipe.

      Reply
  8. Claire says

    January 30, 2017 at 9:41 am

    I crave pho every whole30 (well, at least once a week regardless of if I'm doing a W30) and I was really jonsing for a bowl. I was SO happy to find your recipe. OMGeee it came out amazing! I upped the fish sauce by a tablespoon, used a homemade beef, pork, chicken broth I had, and added more cloves (cause mine were old). I don't think I've ever been more thrilled with a "make this dish compliant" recipe. Amazing. I'm going to be making this all time. Thank you!!

    Reply
    • Erin says

      January 31, 2017 at 8:29 am

      That's great Claire--I'm so glad you enjoyed it and I appreciate the feedback!

      Reply
  9. Sherry says

    January 18, 2017 at 6:33 pm

    Maybe my chemo brain is acting up today! But boiling the onion and garlic on a baking sheet. It doesn't say what the temperature of the oven is on.

    Reply
    • Erin says

      January 18, 2017 at 6:45 pm

      Hi Sherry--you actually just broil them on HI (rather than bake them) for about 5 minutes or until the onions turn a bit brown on the edges. Let me know how it turns out!

      Reply
  10. Rhonda @ Change In Seconds says

    December 18, 2016 at 4:25 am

    I love pho, this version looks very healthy

    Reply
  11. Bethany @ athletic avocado says

    December 14, 2016 at 10:15 am

    WOW this pho looks incredible! I love that you used zucchini and kelp noodles to make it paleo and whole-30 friendly! This looks so comforting 🙂

    Reply
  12. Kelly @ Kelly Runs For Food says

    December 14, 2016 at 9:03 am

    I've never had pho before, but it looks amazing! There's a new pho place the opened in our town and I've been dying to try it out. Also with the drinking thing, I always figured that alcohol kills germs so you should probably have MORE wine. Right?

    Reply
  13. Christine | thyme and toast says

    December 14, 2016 at 8:35 am

    I LOVE pho! Totally one of those winter comfort foods for me. I love how simple the broth is! PS. I totally cracked up at your "never felt so popular." I was just saying the same thing the other day with all the Christmas parties! haha Hope you feel better!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter