Easy Paleo Pho featuring Bares Bones Broth Co.

I know I have some blog readers and friends that don’t enjoy making their own broth, but still want to include this nutrient packed, superfood in their diets.

I am really excited to share the San Diego based company – Bare Bones Broth with you! As many of you know, not all broth is created equal.

Unfortunately, store-bought broth does not offer the same health benefits as homemade options, as it is usually not made with real gelatin, but uses emulsifiers instead, and many use artificial flavors and other “edible food-like substances”. It is most definitely not made with bones from pasture-raised animals.

Unlike most store-bought options, Bare Bones makes broth the real way, using real bones, just like your granny likely did! I am a huge fan of Bare Bones Broth Co. because they source their products very carefully and responsibly. They make sure the animals they use are raised on pasture, free of antibiotics and hormones. PLUS, they prepare the broth in a kitchen that is free of gluten, dairy and soy. I know this is important for many of you that are very sensitive to these common allergens.

In addition, their broth is out-of-this-world delicious! It is super gelatinous, so you definitely get more bang for your buck, as you can water it down for soups and stews.

Click Bare Bones Broth Co. to check out Bare Bones Broth Co. Use the code “RUBIES10” at checkout for 10% off (limited time offer). 

Real bone broth is one of the most nutrient-dense foods that we can consume. It is rich in collagen, gelatin, amino acids and many minerals. The calcium in bone broth is in a form that is very easy for the body to absorb and digest.

Research and observation of traditional cultures have taught us that gelatin has many benefits including improving digestion and soothing the GI Tract. In addition, it has been found to build strong cartilage and bones and it has benefits for the skin, immune system and heart. It is a true superfood! That’s why grandma always made us soup when we felt under the weather!

If you don’t enjoy making your own, Bare Bones Broth has you covered with all of the above benefits!

We recently made pho with our Bare Bones Broth. For those that aren’t familiar, pho is a Vietnamese soup made from broth and some distinct spices. It is so delicious! Warm and comforting, yet bright and refreshing.

What makes a good pho is the broth. It is all about the broth. When making pho from scratch, the traditional way is to start by boiling the bones and making the broth, which takes several hours. But, when you have rich, gelatinous broth, like Bare Bones on hand, you can skip that step and make your pho much quicker!

Another distinct element of pho is the rice noodles. For a completely Paleo version, I made noodles with parsnips using my spiral slicer. You can use rice noodles, if you prefer.

The meat in pho is usually very thinly sliced. One of my best purchases last year, was this slicing knife. It makes it SO much easier to cut meat super thin.

Click HERE to PIN this post!

Easy Paleo Pho

Serves 6 to 8

Ingredients
1 onion, halved
2″ fresh ginger, halved legnthwise
1 teaspoon avocado oil
6 cups of Bare Bones Beef Broth (Find it HERE)
4 cups of filtered water
2 tablespoons fish sauce (like this)
1 teaspoon sea salt

Spices
1 cinnamon stick
6 whole star anise
5 whole cloves
2 cardamom pods
1 tablespoon fennel seeds
Directions: Wrap the above ingredients in cheesecloth and securely tie

1.5 lbs. of sirloin, very thinly sliced
3 to 4 large parsnips, peeled

Toppings
lime wedges
chili peppers
basil
mint
cilantro
bean sprouts
hot sauce
coconut aminos

1. Char your ginger and onions, by placing them on a baking sheet in the highest position of your oven (toaster oven works great for this!). Turn your broiler on high. Brush the onions and ginger with avocado oil and place them on your baking sheet. Broil for 10 minutes and then turn and continue to broil for another 5 to 10 minutes.
2. In a large pot, add the broth, filtered water, the charred onions and ginger, fish sauce, salt and spices wrapped in cheesecloth. Cover the broth and bring to a light boil and then turn down to a simmer. Continue simmering for 1 to 1.5 hours.
3. Towards the end of your broth’s cooking time, slice the parsnips and thinly slice the meat and set in the fridge, until ready to use.
4. Put the broth through a mesh strainer to remove the ginger, onions and spices. Return it to the pot. Taste the broth and adjust the seasoning. The broth is the star of the show, so make sure it tastes great. You can add more salt or fish sauce, if it is not salty enough. If it is too salty, you can even add a little bit of honey to balance it out.
5. Bring your broth back to a light boil. Add the sliced meat to the strained broth and allow it to cook through. This is how I do it. Some people place the meat in individual bowls and pour the piping hot broth over it. Which I think is the more traditional method, but I prefer to cook it all in the large pot.
6. Add parsnips to the bottom of each bowl, ladle hot piping broth and meat into each bowl. Garnish with your favorite toppings and enjoy!