This Paleo Vietnamese Pho recipe is made with beef stock, carrots, celery, ginger, coconut aminos, peppers, and fresh herbs and is just spicy enough to give you a little heat, but only lingers for a moment. I like to really let the initial stock simmer for a while if I have the time too. You could also make this recipe with fish stock instead of beef stock and assorted seafood instead of beef for a totally Pescatarian entrée!
So last weekend we went to St. Augustine for the Gentlemen of the Road festival. Two days of music including Willy Mason, Thao and the Get Down Stay Down, Edward Sharpe and the Magnetic Zeros, Mumford & Sons, and more. What a great time. We hung out with some friends that work at Poe’s (a great little tavern by our house) and had the best time ever. I truly don’t know the last time I laughed that hard. We even almost got arrested for leaving the wrong exit. No joke…we football spun out of a security guard’s arms and jumped over a bunch of bushes. It wasn’t for real arrested, but it’s a funny story! Must have been all of those popsicles! Haha…
Recipe: Paleo Vietnamese Pho
- 5 cups Beef Stock
- 3 Carrots
- 4 Celery ribs
- 1 Tbsp fresh Ginger
- 1 Tbsp Coconut Aminos
- ½ Tbsp ground Chinese 5 Spice
- 1 Garlic clove
- ½ lb Beef Neck Bones
- ½ tsp Coarse Sea Salt
- 4 Bird’s Eye Chili Peppers (or 8 dried Arbol Chiles)
- 1 lb Sirloin Beef
- ½ tsp Coarse Sea Salt
- 1 Tbsp Olive Oil
- 1 cup fresh Mint leaves
- 1 cup fresh Basil leaves (if you have Thai Basil, even better)
- 1 cup fresh Cilantro
- 1 cup fresh Culantro
- First, heat a large pot over high heat. Add the Chinese 5 spice and cook, stirring until fragrant. I’d like to stress the importance of freshly ground. If you use the ground stuff, you’ll want to adjust the quantity, as it will be finer and you probably won’t need as much.
- Once the spices are fragrant, add 2 carrots, 2 celery ribs, ginger, coconut aminos, smashed garlic clove, beef neck bones and ½ teaspoon coarse sea salt. If you are making this vegetarian, leave out the beef necks and sub the beef stock for veggie stock. Bring to a boil, then reduce the heat to medium-low (~3.5), cover and cook for 1 hour (if you don’t have an hour, 30 minutes will do).
- After one hour, strain the broth. You can throw away the chunks, just save the stock. Return it to the pot. Slice the remaining carrot and celery, then add them to the stock. Bring the liquid to a boil, then simmer, covered for 10-12 minutes, or until the vegetables are soft.
- While the vegetables are cooking, prepare the sirloin by coating each side with sea salt.
- Heat the olive oil over high high. Once the oil is hot, add the sirloin. We want this very rare, so I make sure to get a thin cut (about ¼” thick) and cook it for only about 2 minutes on each side. When you press in the middle of the steak, it should give under pressure, and slowly retake its form. You don’t want to overcook this.
- Once the meat has cooked, remove it from the heat and thinly slice the steaks against the grain. I shoot for about 1/8” thick, so I can have ribbons of protein in the Pho.
- Now back to the broth…once the vegetables are soft, you’re ready to serve. Traditionally, the vegetables and broth are served in a bowl with the meats and herbs on the side, so that each person can chose the amounts of each.
- This recipe can easily be made Vegan, just omit the beef neck bones and swap the beef broth for vegetable broth!
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet tags: Gluten free
Number of servings (yield): 4
Try this recipe with our Paleo Spring Roll Salad with Paleo Hoisin Salad Dressing!