Keto Pho Bo (Vietnamese Beef Noodle Soup)
Experience the rich and aromatic flavors of Vietnam with this keto-friendly twist on Pho Bo, the iconic beef noodle soup. This recipe replaces traditional rice noodles with light and nutritious zucchini noodles, making it perfect for low-carb and ketogenic diets. Slow-simmered beef broth crafted from roasted bones and infused with charred ginger, onion, and a fragrant medley of spices like star anise, cinnamon, and cardamom creates an exceptionally deep and warming flavor profile. Topped with tender slices of beef sirloin, bean sprouts, fresh basil, and cilantro, this dish is as colorful as it is delicious. Whether you’re craving comfort or clean eating, Keto Pho Bo delivers a satisfying, guilt-free meal that’s bursting with authentic Vietnamese character.
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Recipe Information
Ingredients
- 2 pounds beef bones
- 1 pound beef chuck or brisket
- 1 yellow onion
- 3 ounces fresh ginger
- 2 whole star anise
- 3 whole cloves
- 1 2-inch piece cinnamon stick
- 3 whole cardamom pods
- 3 tablespoons fish sauce
- 2 teaspoons sea salt
- 1 teaspoon xylitol or erythritol
- 1 large zucchini
- 1 pound thinly sliced beef sirloin
- 1 cup bean sprouts
- 1 handful fresh basil
- 1 handful fresh cilantro
- 1 sliced jalapeño pepper
- 1 cut into wedges lime
Instructions
Preheat the oven to 400°F (200°C). Roast the beef bones on a baking sheet for 30 minutes until browned.
In a large pot, char the onion and ginger over high heat for 5 minutes or until slightly blackened.
Fill the pot with the roasted bones, beef chuck or brisket, and about 4 quarts of water. Bring to a boil and then reduce to a simmer, skimming off any impurities.
Wrap the star anise, cloves, cinnamon stick, and cardamom pods in a piece of cheesecloth and add it to the pot.
Stir in the fish sauce, sea salt, and xylitol (or erythritol). Cover and let it simmer gently for about 3 hours.
Remove the beef chuck or brisket after 2 hours and let it cool, then slice thinly and set aside.
Remove the spice bag and the bones from the broth, straining the broth through a fine-mesh sieve.
Using a spiralizer, create zucchini noodles and blanch them quickly in hot water for about 1 minute. Drain and set aside.
Divide the zucchini noodles between bowls, topping with thinly sliced beef sirloin and slices of cooked beef chuck.
Pour the hot broth over the noodles and beef to lightly cook the raw sirloin slices.
Garnish with bean sprouts, fresh basil, cilantro, jalapeño slices, and lime wedges before serving.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.5 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 906 mg | 19% | |
*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.
