PALEO PHO
If you have never had Pho before you have not lived. It is a Vietnamese soup that consists of a flavorful broth, noodles, meat and a bunch of delicious toppings. The meat is generally thin slices of beef and can also include tendon, tripe and meatballs. You can top it with white and green onions, bean sprouts, thai basil, limes, mint and/or cilantro. Fish, hoisin and chili sauces are usually served alongside so you can add as much heat as you like.
Despite all the meat and topping options, the broth is what really makes this dish. You have to put some time and love into making it, but in the end it is soooo worth it. The broth is generally much clearer than you see in the pictures, but I got excited and started adding sauces before I remembered to play amateur photographer. It happens. So what the Pho are you waiting for? Go make some of this stuff. You will thank me later.
Despite all the meat and topping options, the broth is what really makes this dish. You have to put some time and love into making it, but in the end it is soooo worth it. The broth is generally much clearer than you see in the pictures, but I got excited and started adding sauces before I remembered to play amateur photographer. It happens. So what the Pho are you waiting for? Go make some of this stuff. You will thank me later.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent
Paleo PhoPrep time: 20 mins Cook time: 6-7 hours Servings: 6
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Ingredients:
- 1 1/2 pounds thinly sliced sirloin
- 1 package kelp noodles
BROTH
- 4 pounds beef knuckle
- 2 pounds oxtail
- 1 white onion, quartered
- 1 Tbsp. sea salt
- 1/2 Tbsp. raw honey
- 1 Tbsp. fish sauce
SEASONING PACKET
- 10 whole star anise
- 1 slice fresh ginger
- 2 whole cloves
- 1 cinnamon stick
- 2 tsp. black peppercorns
TOPPINGS
- White onion, thinly sliced
- Hot sauce of choice
- Mung bean sprouts
- Fresh mint
- Fresh cilantro
- Fresh Thai basil
- Thinly sliced green onion
- Quartered limes
Equipment:
- Large pot
- Spice bag
- Measuring spoons
- Measuring cups
- Kitchen knife
- Cutting board
- Strainer
- Large bowl
- Ladle
Directions:
1. Place beef knuckles in a large pot and cover with water. Boil over high heat for 10 minutes, pour out water and rinse knuckles under fresh water. This will remove the majority of the "grime". Rinse out the pot and return the knuckles to the pot.
2. Add 6 quarts of fresh water, the quartered onion, and boil over medium heat for at 2 hours. Periodically skim any fat from the top of the broth and discard.
3. Add the oxtail to the pot along with the sea salt, raw honey and fish sauce. Tie the seasonings into a spice bag and add to the pot.
4. Simmer over medium-low heat for 3 1/2 hours.
5. While the broth is cooking, prepare the toppings and place on a serving platter at the table.
6. Once the broth is close to being done, rinse the kelp noodles in a strainer and place in a large bowl full of hot water. Allow to sit for 20 minutes and then drain the noodles.
7. Strain the broth and return to the pot. Bring broth to a boil.
8. Fill your serving bowls with kelp noodles and the sliced sirloin. As soon as the brorth comes back to a boil, ladle some into each bowl. The broth will cook the beef away. Serve immediately and allow everyone to add toppings as they please.
- 1 1/2 pounds thinly sliced sirloin
- 1 package kelp noodles
BROTH
- 4 pounds beef knuckle
- 2 pounds oxtail
- 1 white onion, quartered
- 1 Tbsp. sea salt
- 1/2 Tbsp. raw honey
- 1 Tbsp. fish sauce
SEASONING PACKET
- 10 whole star anise
- 1 slice fresh ginger
- 2 whole cloves
- 1 cinnamon stick
- 2 tsp. black peppercorns
TOPPINGS
- White onion, thinly sliced
- Hot sauce of choice
- Mung bean sprouts
- Fresh mint
- Fresh cilantro
- Fresh Thai basil
- Thinly sliced green onion
- Quartered limes
Equipment:
- Large pot
- Spice bag
- Measuring spoons
- Measuring cups
- Kitchen knife
- Cutting board
- Strainer
- Large bowl
- Ladle
Directions:
1. Place beef knuckles in a large pot and cover with water. Boil over high heat for 10 minutes, pour out water and rinse knuckles under fresh water. This will remove the majority of the "grime". Rinse out the pot and return the knuckles to the pot.
2. Add 6 quarts of fresh water, the quartered onion, and boil over medium heat for at 2 hours. Periodically skim any fat from the top of the broth and discard.
3. Add the oxtail to the pot along with the sea salt, raw honey and fish sauce. Tie the seasonings into a spice bag and add to the pot.
4. Simmer over medium-low heat for 3 1/2 hours.
5. While the broth is cooking, prepare the toppings and place on a serving platter at the table.
6. Once the broth is close to being done, rinse the kelp noodles in a strainer and place in a large bowl full of hot water. Allow to sit for 20 minutes and then drain the noodles.
7. Strain the broth and return to the pot. Bring broth to a boil.
8. Fill your serving bowls with kelp noodles and the sliced sirloin. As soon as the brorth comes back to a boil, ladle some into each bowl. The broth will cook the beef away. Serve immediately and allow everyone to add toppings as they please.
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