Fast Paleo Pho Recipe
Vietnamese Pho Soup recipe using fresh, real food ingredients.
- 1 lb pkg dry rice noodles (see note below for alternatives)
- for the broth: 2 quarts beef broth 2 quarts water 4 whole star anise 4 green cardamom pods 1 black cardamom pod 1/2 tsp white peppercorns 1/4 tsp whole cloves 1/4 tsp fennel seeds 1/4 tsp coriander seeds 2 cinnamon sticks 1 parsnip, cut into large chunks 1/2 onion, charred (use other half below) 1″ ginger, charred1 lb eye of round, thinly sliced 1/2 lb leftover meat (oxtails in this case) 1 small handful cilantro, coarsely chopped 2 green onions, sliced 1/2 onion, thinly sliced 1 tbsp fish sauce
- garnish: 1 large handful bean sprouts 1 handful Thai basil leaves 1 lime, cut into wedges 2 green jalapeños, sliced sriracha (or make your own!) hoisin sauce
- Soak the noodles in a large pot of warm water for 30 minutes. Char the onion and ginger either over a grill or using the broiler setting of your oven, about 5 minutes, then set aside.
- As the noodles soak, prepare the broth. In a large pot, bring the broth and water to a simmer. In a small pan, toast the star anise, cardamom pods, peppercorns, cloves, fennel seeds, and coriander seeds over medium heat until aromatic, about 4 minutes, then transfer to a tea ball or tea bag (or wrap in cheesecloth). Add the tea ball, cinnamon sticks, parsnip, onion, and ginger to the broth and continue to simmer for 25 minutes.
- Bring a separate pot of water to boil then add the soaked noodles. Simmer until soft, about 30 seconds, then remove with tongs and distribute directly into four large soup bowls. Garnish each bowl with the meat, cilantro, and sliced onions, then set aside as we finish the broth.
- Add the fish sauce then taste the broth, adding salt until it tastes perfect. Remove and discard the tea ball, cinnamon sticks, parsnip, onion, and ginger. Ladle the soup into the bowls and serve with the garnishes.
- ** If you don’t have every single ingredient for the broth (anise, cardamom, etc), don’t worry about it. I listed everything but getting 75% of the way there is good enough; I would say that the star anise, cloves, and cinnamon are the most essential out of the group. You’ll see in the video below that I didn’t have coriander or fennel seeds, and it still came out great. You could also use one of these handy pho tea bags to further streamline the process.
- ** Freeze the eye of round for 20 minutes to make it easier to slice.
- ** If you’re avoiding rice, you can use spiralized zucchini or sweet potato noodles. For the sweet potato noodles, simply par-boil them until tender, about 6 minutes, then drain and transfer to bowls. For zucchini noodles, simply spiralize them and distribute to bowls; the hot broth will soften them up nicely.
- ** Feel free to simmer the broth for longer if you have the time. It tastes great after 30 minutes but even better after an hour.
- ** Be sure to save any leftover broth, for even faster pho next time.
Paleo on the Go http://blog.paleoonthego.com/