Go Back
Paleo Beef Pho | A Paleo-friendly pho recipes that uses zucchini and kelp noodles in place of rice noodles and is Whole30 compliant, too! | thealmondeater.com
Print Recipe
5 from 2 votes

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: dinner
Cuisine: beef
Author: Erin

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!