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 is full of flavor!
WHOLE30 PHO RECIPE
Even if you’re not doing a Whole30 right now, I think you’ll enjoy this paleo beef pho recipe. I’ve made it at least five times–which is a lot considering I’m always coming up with new recipes–and Miguel and I have both loved it every time. It uses simple ingredients and a blend of zucchini and kelp noodles, meaning it’s gluten free and whole30 approved, too!
Growing up, we never ate pho, or anything like it for that matter, but a couple years ago Miguel and I went to a Vietnamese restaurant in the DC area and I decided to give it a try. To my surprise (but also not surprising at all), I LOVED it. It was a bowl of warmth and comfort, similar to soup but somehow even better? Needless to say, I knew I needed to figure out how to make some at home.
WHY THIS BEEF PHO IS SO GOOD
- It’s LOADED with flavor–no seriously, I’ve made it at least 5 times and I’m always so impressed by how flavorful it is
- It’s hearty and light at the same time thanks to the use of beef and zucchini noodles
- It serves 2-4 people, so you may just have leftovers
BEEF PHO INGREDIENTS
- onion
- ginger
- cinnamon
- cloves
- star anise
- fish sauce
- beef broth
- kelp noodles
- zucchini
- beef
HOW TO MAKE BEEF PHO
First, broil onion and ginger, which really helps to bring out their flavor, then you combine them with the cinnamon, cloves and star anise.
Next, you’ll add in the fish sauce and beef broth– any kind of broth works, but since we’re using beef in this recipe beef broth is the first choice–and you’ll simmer everything for 15 minutes or so. Meanwhile, sear the beef in a skillet until it’s cooked to your liking, approximately 2-3 minutes per side.
*I prefer buying beef that’s also cut into “chunks” simply because it saves me a step in the cooking process.
Last, you’ll add the zucchini and kelp noodles to the simmering broth and cook for a couple of minutes. You want the zucchini noodles to be softer but not soggy, so keep an eye on them.
WHAT BEEF SHOULD I USE?
I like to use beef that’s already cut into chunks just to make it even easier. Often times, it’s labeled “beef for stew” or “beef boneless stew cubes” at the grocery store.
CHECK OUT THESE OTHER WHOLE30 RECIPES
Paleo Beef Pho
Ingredients
- 1 yellow onion diced
- One 4 inch piece of ginger sliced
- 1 cinnamon stick
- 3 whole cloves
- 2 star anise
- 2 tbsp fish sauce
- 32 oz. beef broth
- 1/2 package 1/2 lb. kelp noodles
- 1 zucchini spiralized
- 1/2 lb. beef sliced
- Salt and pepper
- 1/2 can bean sprouts basil and lime for garnish
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 completely.
- 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 3-5 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.
- If NOT doing Whole30/keeping this Paleo, add 1-2 tbsp sriracha overtop.
- Enjoy!
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. 🙁
I think I found some at Whole Foods!
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?
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!
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!
Woohoo–thanks for the feedback, Sarah!
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!!!!
Pho is the BEST–so glad you like it!
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!
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.
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!!
That’s great Claire–I’m so glad you enjoyed it and I appreciate the feedback!
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.
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!
I love pho, this version looks very healthy
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 🙂
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?
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!