Keto Authentic Vietnamese Beef Pho
Dive into a bowl of comfort with this Keto Authentic Vietnamese Beef Pho, a low-carb take on the traditional Vietnamese classic. Crafted with rich, slow-simmered beef bone broth infused with layers of flavor from roasted marrow bones, charred ginger, star anise, and cinnamon, this recipe is as aromatic as it is satisfying. Tender slices of brisket and raw beef flank steak are paired with zucchini noodles, offering a keto-friendly alternative to traditional rice noodles. Fresh herbs like cilantro, basil, and mint, along with bean sprouts, lime, and a kick of chili, complete this vibrant dish, making it a wholesome and aromatic meal perfect for keto enthusiasts and pho lovers alike. Ready in just under five hours with a simple yet meticulous technique, this recipe will bring the essence of Vietnam straight to your kitchen.
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Recipe Information
Ingredients
- 2 pounds Beef marrow bones
- 1 pound Beef brisket
- 1 pound Beef flank steak
- 1 large Onion, peeled and halved
- 4 inches Fresh ginger, sliced
- 3 Star anise pods
- 1 Cinnamon stick
- 5 Whole cloves
- 1 teaspoon Black peppercorns
- 3 tablespoons Fish sauce
- 1 tablespoon Salt
- 14 cups Water
- 2 medium Zucchini (spiralized)
- 1 cup Bean sprouts
- 0.5 cup Fresh cilantro
- 0.5 cup Fresh basil
- 0.25 cup Fresh mint leaves
- 1 Lime, cut into wedges
- 1 Red chili pepper, sliced
Instructions
Preheat your oven to 400°F (200°C). Place beef marrow bones and beef brisket on a baking sheet. Roast bones and brisket in preheated oven for 30 minutes, turning once halfway.
While bones are roasting, char the onion and ginger over an open flame or in a very hot, dry pan until blackened spots appear. Set aside.
In a large stockpot, add roasted bones, brisket, charred onion, ginger, star anise, cinnamon stick, cloves, peppercorns, and water. Bring to a boil, then reduce heat to a simmer.
Skim any foam that rises to the surface regularly for the first hour. Continue to simmer the broth for 4 hours.
After 4 hours, add the fish sauce and salt. Adjust seasoning to taste as needed.
Remove bones, brisket, and other solids from the broth. Slice the brisket thinly and set aside.
In another pot, bring water to a boil and dunk the spiralized zucchini for about 1 minute to soften. Drain and divide the zucchini noodles between bowls.
Distribute the sliced beef flank steak and reserved brisket among the bowls, laying over the zucchini noodles.
Ladle the hot broth over the noodles and meats, enough to cover. The heat will cook the thinly sliced raw beef.
Garnish each bowl with bean sprouts, cilantro, basil, mint, lime wedges, and red chili slices.
Serve immediately and enjoy the aromatic, flavorful keto-friendly pho!
Nutrition Facts
Calories |
9290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 865.3 g | 1109% | |
| Saturated Fat | 371.6 g | 1858% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1823 mg | 608% | |
| Sodium | 13107 mg | 570% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 19.0 g | ||
| Protein | 333.9 g | 668% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 775 mg | 60% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 4354 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
