Keto Brisket Pho
Discover the rich, aromatic flavors of **Keto Brisket Pho**, a low-carb twist on the traditional Vietnamese favorite that's perfect for satisfying your pho cravings while staying keto-friendly. This hearty recipe features tender, slow-cooked beef brisket simmered in a deeply flavorful broth infused with roasted ginger, caramelized onion, star anise, cinnamon, and cloves. Instead of traditional rice noodles, this pho uses shirataki noodles for a guilt-free, low-carb alternative. Garnished with fresh herbs like cilantro and Thai basil, crisp bean sprouts, and a hint of lime, this soul-warming dish is as nutritious as it is delicious. Ready in just over 5 hours, the slow cooking process guarantees melt-in-your-mouth brisket and a broth brimming with complexity. Perfect for a cozy dinner or to impress guests with its authentic flavors, this keto pho is a must-try for fans of global cuisine.
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 8 cups beef bone broth
- 4 pieces whole star anise
- 1 stick cinnamon stick
- 4 pieces whole cloves
- 1 teaspoon black peppercorns
- 2 inches fresh ginger
- 1 large white onion
- 2 tablespoons fish sauce
- 14 ounces low-carb shirataki noodles
- 0.5 cup fresh cilantro
- 0.5 cup fresh Thai basil
- 1 cup bean sprouts
- 1 piece sliced jalapeño
- 1 piece lime
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
Preheat the oven to 400°F (200°C). Cut the onion in half and peel the ginger. Place the onion and ginger on a baking sheet and roast for 15-20 minutes until the onion is caramelized and ginger is fragrant.
In a large pot, heat olive oil over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side.
Reduce the heat to medium and add roasted onion, ginger, star anise, cinnamon stick, cloves, and peppercorns to the pot with the brisket.
Pour in beef bone broth and add salt. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 4-5 hours, until the brisket is tender.
Once the brisket is tender, remove from the pot and let it rest. Strain the broth through a fine mesh sieve into a clean pot to remove the solids. Add fish sauce to the broth and adjust seasoning with more salt if needed.
Rinse and drain the shirataki noodles according to package instructions. Add the noodles to the strained broth and simmer for 2-3 minutes to heat through.
Slice the brisket thinly against the grain. Divide the noodles and broth among serving bowls, top with sliced brisket, fresh cilantro, Thai basil, and bean sprouts.
Serve with sliced jalapeño and lime wedges on the side for added flavor and spice.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 11085 mg | 482% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 15.4 g | ||
| Protein | 329.6 g | 659% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 741 mg | 57% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 5615 mg | 119% | |
*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.
