Making Pho- Delicious Paleo Pho Recipe

You guys, I think I’ve found my favorite Paleo recipe yet. (I know, I know, I keep saying that!) This Paleo Pho is just delicious and perfect the winter weather recipe that some of you may be experiencing. Here in Texas, the weather this week looks gorgeous- mid 60s to 70s during the day. Don’t hate, it will be 105 here soon! The warmer weather won’t stop me from making this making pho again, though, it’s just too good!

My Whole 30 is officially over but I’ve started doing 90% Paleo/10% whatever.I.want. (Which this week, has consisted of Mexican food and SuperBowl food! 😉 )

I based this recipe off of Mel Joulwan’s version in the Paleo cookbook Well Fed 2. If you’re eating Paleo, you NEED this book. Yes you do.

Making pho the traditional way is very time consuming (boiling bones, etc) but the results are delicious. This is a much-scaled down version, using premade broth, but if you make your own broth more power (and flavor) to you! This is one is still super delicious.

As always, though, I can’t leave a good recipe alone and have to make it my own. Also, I did not have ribs. I will be trying this version soon. But when I came across compliant pork belly at Trader Joe’s, there was no turning back.

1 tablespoon coconut oil
2-inch piece fresh ginger, grated (about 2 tablespoons)
3 cloves garlic, minced (about 1 tablespoon)
4-6 cups beef broth
4-6 cups chicken broth
12 ounces fully cooked pork belly (Trader Joe’s)
6 cups greens or cabbage, coarsely chopped (I used arugula)
1 spaghetti squash, cooked and removed from shell
4 teaspoons ghee
4 hard-boiled eggs, cut in half lengthwise (optional)
8 green onions, thinly sliced
Fresh basil leaves (could be optional, but not really 😉 )
garnish: chopped fresh cilantro, fresh jalapeños, fresh lime juice

Melt coconut oil in a large soup pot.
Add in ginger and garlic; stir until fragrant.
Add beef broth and chicken broth.
(I also added one chopped fresh jalapeno at this point. If you don’t like spicy, don’t do this.)
Simmer for at least 30 minutes on very low heat.
Meanwhile, crisp up pork belly according to package directions, then slice into 1 inch x 2inch pieces
Add pork belly, spaghetti squash and greens to pot. Stir just until incorporated.
Serve with a teaspoon of ghee in each bowl then add eggs (if using), green onions, basil (please use fresh!) and other garnishes.

 
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