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Keto Pho

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Keto Pho is a low-carb, keto-friendly take on traditional Vietnamese pho, featuring rich aromatic broth, tender beef brisket, and keto-approved shirataki or spiralized vegetable noodles.

Ingredients

  1. 1 pound beef brisket, thinly sliced
  2. 8 cups beef broth
  3. 1 large onion, halved
  4. 3-inch piece of ginger, sliced
  5. 4 whole cloves
  6. 2 star anise pods
  7. 1 cinnamon stick
  8. 1 tablespoon fish sauce
  9. Salt to taste
  10. 7 oz shirataki noodles or spiralized zucchini noodles
  11. Fresh herbs: cilantro, Thai basil, mint
  12. Bean sprouts
  13. Lime wedges
  14. Thinly sliced jalapeño or chili
  15. Sliced green onions

Instructions

Char onion and ginger over open flame or broiler until slightly blackened. Add to beef broth with cloves, star anise, cinnamon, fish sauce, and salt. Simmer for at least 45 minutes.

  1. Add thinly sliced brisket to hot broth and cook until tender, about 5 minutes.
  2. Rinse shirataki noodles thoroughly and boil for 2-3 minutes; drain well. Alternatively, blanch spiralized zucchini noodles briefly.
  3. Divide noodles among bowls. Ladle hot broth and beef over noodles.
  4. Top with fresh herbs, bean sprouts, lime wedges, jalapeños, and green onions. Serve immediately.

Notes

  1. Use chicken, pork, or tofu as alternative proteins.
  2. Substitute shirataki noodles with zucchini, kelp, or spaghetti squash noodles.
  3. Add chili oil or fresh chilies for spicier pho.
  4. Use homemade beef bone broth for richer nutrition.
  5. Store broth and cooked beef separately in airtight containers in fridge up to 3 days.
  6. Reheat broth and beef gently before assembling.
  7. Prepare noodles fresh before serving to maintain texture.

Nutrition

Find it online: https://thefamilycooking.com/keto-pho/