Paleo Pho from For the Love of Paleo

Excuse the two week hiatus, I used my time very wisely for a quick mid-life crisis.  It’s safe to say that it can’t possibly get any worse *knock on wood* so I’m back in the food game.  Whole30 in 3 more days AND I’M SO EXCITEDwewegrlerkgq87247wylhsf.  I’ve committed to $50 worth of grass fed beef bones on Monday already, we’re gonna fuck shit up this month.  Pardon my French.

This recipe has substitutions that you’ll have to stay open minded about, I promise it still has that pho vibe.  I spent about 45 minutes at the Asian Supermarket looking for fish sauce with no sugar or fructose added and ended up having to buy like 2 litres so I’m gonna need some advice if anyone knows what else to do with that amount of fish sauce.

THIS IS WHOLE30 APPROVED.  If you’re a part of the Whole30 January club, you can do this!  Total prep time is about 24 hours so don’t try to make it for dinner tonight.

PS:  If you’re wondering, I used broccoli sprouts instead of beans sprouts beeeecaaaause bean sprouts are not paleo!  Yay!  Ruining your day one fun-fact at a time.

PPS: Retrospectively, this recipe could use cloves and cinnamon.  It’s missing that extra little kick.

PPPS: I’m really proud of myself for not making a shitty pho pun for this whole recipe.

 

IMG_3040.JPGIngredients

For the Broth:

1.5KG Beef Soup Bones (ask any butcher literally anywhere)

1 bulb fennel, halved

2 star anise

2 whole garlic cloves

1 white onion, halved

1 square inch fresh ginger, sliced

1tbsp black peppercorns

1tsp chilli flakes (optional)

1tsp sea salt

2 tbsp fish sauce

8-10 cups of water (enough to cover bones)

For the Toppings:

1/2 zucchini

1/2 cup broccoli sprouts

A few pieces of thinly sliced top sirloin, or brisket

1tbsp green onion, thinly slices

1 thin slice of white onion

Optional Cilantro if you are insane


Instructions

Preheat oven to 350F.  On a large baking sheet, roast onion, fennel and bones for about half an hour or until all are very darkened.   Add onion, fennel, bones, garlic, anise, ginger, peppercorns, chilli flakes, sea salt, fish sauce and water in stock pot.  Bring to a simmer on high heat and then set to low for 24 hours.

When it is done, strain the broth with a sieve or skimmer.

In a large bowl, spiralize zucchini, add broccoli sprouts, meat, green onion and white onion.  Pour the broth over everything.  Eat it with chop sticks and a big spoon.