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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!


  • 2 litres bone broth (recipe here)

  • 500g organic mince or pre-rolled meatballs

  • 3 zucchinis- ribboned using a peeler into Zucchini noodles

  • 5 cup mushrooms- chopped

  • 1 brown onion- cut into halves

  • 1 star anise

  • 1 cinnamon stick

  • 1 knob garlic

  • salt to taste

  • optional- fresh chopped coriander and fried shallots


  1. Warm some coconut oil in the base of a large soup pot

  2. When oil is hot, place flat side of onion down and cook until it starts to char

  3. Add garlic, ginger, spices and broth. Turn down to simmer for 30 mins

  4. While broth is simmering, in a fry pan cook meatballs until browned on each side

  5. Strain broth to remove spices and onion. Add meatballs, zucchini noodles, mushrooms and optional garnishes just before serving.

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