Keto Vietnamese Pho Broth
Indulge in the rich, aromatic flavors of this **Keto Vietnamese Pho Broth**, a low-carb twist on the beloved Vietnamese classic. Slow-simmered for six hours, this broth is infused with roasted beef bones, oxtail, charred onion, ginger, and warming spices like star anise, cinnamon, cloves, and cardamom, delivering a depth of flavor that's hard to resist. Enhanced by a touch of keto-friendly monk fruit sweetener and fish sauce, this savory masterpiece is perfect for those embracing a ketogenic lifestyle. Whether served as a standalone soup or the base for your favorite keto pho toppings—like fresh herbs, bean sprouts, jalapeños, and lime—this broth promises a comforting yet guilt-free culinary experience. With its minimal prep and intensified flavor, it's a wholesome, hearty option that satisfies both soul and diet goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef bones (such as knuckle or marrow bones)
- 1 pound Beef oxtail
- 1 large Onion, halved
- 3 inches Fresh ginger, sliced lengthwise
- 4 whole Star anise
- 1 whole Cinnamon stick
- 5 whole Cloves
- 3 whole Cardamom pods
- 3 tablespoons Fish sauce (check for low-carb options)
- 1 tablespoon Sea salt
- 1 teaspoon Lakanto monk fruit sweetener (or another keto-approved sweetener)
- 12 cups Water
- 0.25 cup Fresh cilantro (for garnish, optional)
- 0.25 cup Fresh basil leaves (for garnish, optional)
- 1 cup Bean sprouts (optional)
- 1 whole Lime wedges (for serving, optional)
- 1 whole Thinly sliced jalapeño (for garnish, optional)
Instructions
Preheat your oven to 425°F (220°C). Place the beef bones and oxtail on a large baking sheet and roast them for about 30 minutes, turning once halfway through, until nicely browned.
While the bones roast, char the onion halves and ginger slices. Use a gas stove flame, broiler, or a hot skillet to char the surfaces until slightly blackened. Set aside.
Once the bones are roasted, transfer them to a large stockpot and add the charred onion and ginger.
Add water to the stockpot, enough to fully cover the bones (about 12 cups). Bring it to a boil over high heat.
Once boiling, reduce the heat to a gentle simmer and skim off any foam or impurities that rise to the surface.
Toast the spices (star anise, cinnamon, cloves, and cardamom) in a dry skillet over medium heat for 1-2 minutes until fragrant. Add the toasted spices to the stockpot.
Simmer the broth uncovered for at least 6 hours. Add more water as necessary to keep the bones submerged, if needed.
About 30 minutes before the broth is done simmering, add fish sauce, sea salt, and monk fruit sweetener to the pot. Adjust the seasoning to your taste at this stage.
Once the broth is done cooking, strain it through a fine mesh strainer or cheesecloth into a clean pot. Discard the solids (bones, spices, etc.).
Serve the hot broth on its own or as the base for your favorite keto pho. Garnish with fresh cilantro, basil leaves, bean sprouts, lime wedges, and sliced jalapeño if desired.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 11768 mg | 512% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 17.4 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2402 mg | 51% | |
*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.
