Paleo Beef Pho
A gluten and grain free version of a Vietnamese Pho. The Use of Zucchini Noodles adds a great dose of Vitamin C to this meal. The vitamin C will also help with Iron absorption from the beef. Vitamin C is a powerful antioxidant and mixed with the amino acids from the bone broth, this pho will make your skin glow from the inside out!
INGREDIENTS
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2 litres bone broth (recipe here)
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500g organic mince or pre-rolled meatballs
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3 zucchinis- ribboned using a peeler into Zucchini noodles
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5 cup mushrooms- chopped
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1 brown onion- cut into halves
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1 star anise
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1 cinnamon stick
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1 knob garlic
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salt to taste
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optional- fresh chopped coriander and fried shallots
METHOD
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Warm some coconut oil in the base of a large soup pot
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When oil is hot, place flat side of onion down and cook until it starts to char
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Add garlic, ginger, spices and broth. Turn down to simmer for 30 mins
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While broth is simmering, in a fry pan cook meatballs until browned on each side
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Strain broth to remove spices and onion. Add meatballs, zucchini noodles, mushrooms and optional garnishes just before serving.