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.
Author:The Almond Eater
Prep Time:5 mins
Cook Time:30 mins
Total Time:35 mins
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
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.