This recipe for Paleo and Keto-friendly Vietnamese beef pho uses grass-fed beef and zucchini noodles to make a filling and tasty supper. It's flavorful and free of gluten.
Ingredients: 1 lb grass-fed beef slices. 4 cups beef bone broth. 2 zucchinis, spiralized into noodles. 1 large carrot, julienned. 1/2 onion, thinly sliced. 3 cloves garlic, minced. 1-inch piece of fresh ginger, sliced. 2 star anise pods. 1 cinnamon stick. 3-4 cloves. 1/4 tsp coriander seeds. 1/4 tsp fennel seeds. 1/4 tsp black peppercorns. 2 tbsp coconut aminos. 1 tbsp fish sauce. Salt and pepper to taste. Fresh cilantro leaves and sliced green onions for garnish.
Instructions: In a large pot, add the beef bone broth, sliced onion, garlic, ginger, star anise, cinnamon stick, cloves, coriander seeds, fennel seeds, and black peppercorns. Bring the broth to a boil, then reduce the heat to low and let it simmer for 20-30 minutes to infuse the flavors. While the broth simmers, spiralize the zucchinis into noodle shapes and julienne the carrot. After simmering, strain the broth to remove the solid spices and aromatics. Return the strained broth to the pot and add coconut aminos, fish sauce, and salt and pepper to taste. Add the grass-fed beef slices to the hot broth and let them cook for about 2-3 minutes until they're no longer pink. Divide the spiralized zucchini noodles and julienned carrots into two bowls. Pour the hot beef broth and slices over the vegetables in each bowl. Garnish with fresh cilantro leaves and sliced green onions. Serve immediately and enjoy your Paleo Beef Pho to go!
Prep Time: 15 minutes
Cook Time: 30 minutes
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