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Quick Beef Pho Paleo. Quick Vietnamese Beef Pho with added Greens. Paleo Beef Pho.
Leaving the skin on, halve the yellow onion. Add the half (with skin intact) to the pile of ginger and garlic and peel the remaining half and proceed to thinly slice. Set aside thinly sliced onion.
Thinly slice partially frozen beef (see NOTES) and place covered in fridge until ready to eat.
Clean Choy Sum and slice into bite-sized pieces. Place in a bowl, cover and refrigerate until ready to use.
Grab a large serving plate, open bean sprouts and place in one section. Add fresh herb (basil, mint and cilantro) leaves, thinly sliced yellow onion, sliced red chile and quartered lime. Cover and refrigerate until ready to serve.[
Heat a large soup pot over medium high heat. Once hot, add coconut oil and then crushed garlic, peeled ginger and half of onion with skin intact cut side down.
Cook for 2 to 3 minutes and toss in star anise and cinnamon stick. Continue cooking, stirring occasionally, another 2 to 3 minutes.
Add in beef broth and bring to a boil. Once boiling, cover and reduce to a simmer. Simmer for 25 to 30 minutes.
Use a slotted spoon to remove onion, ginger, garlic and whole spices from broth (discard).