Low Carb Authentic Vietnamese Beef Pho
Savor the rich, aromatic flavors of this Low Carb Authentic Vietnamese Beef Pho, a guilt-free twist on the classic comfort food. Crafted with a deeply flavorful broth made from roasted beef bones, charred onion and ginger, and fragrant spices like star anise and cinnamon, this pho is perfectly balanced with a low-carb touch—zucchini noodles instead of traditional rice noodles! Tender slices of beef brisket and raw beef sirloin are gently cooked in the steaming broth, while vibrant garnishes like fresh basil, cilantro, bean sprouts, and jalapeños add layers of texture and freshness. Perfectly suited for keto and low-carb lifestyles, this pho is an irresistible blend of authentic Vietnamese flavors and health-conscious innovation. Ready your taste buds for this delightful bowl of warmth and nourishment!
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Recipe Information
Ingredients
- 2 pounds beef bones
- 1 pound beef brisket
- 1 large onion
- 2 inches ginger
- 10 cups water
- 2 tablespoons fish sauce
- 3 pieces star anise
- 1 piece cinnamon stick
- 5 pieces cloves
- 4 medium zucchini
- 0.5 pound thinly sliced beef sirloin
- 2 cups bean sprouts
- 1 bunch fresh basil
- 1 bunch fresh cilantro
- 2 whole lime
- 3 stalks green onions
- 1 sliced jalapeño
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon stevia or another low-carb sweetener
Instructions
Preheat your oven to 425°F (220°C). Place beef bones on a baking sheet and roast in the oven for about 25 minutes until browned.
While the bones are roasting, char the onion and ginger directly over a gas flame or under a broiler until blackened, turning occasionally. Peel and set aside.
Fill a large pot with 10 cups of water and bring to a boil. Add the roasted bones and reduce to a simmer. Cook for 10 minutes, skimming off any foam that rises to the top.
Add the charred onion and ginger, fish sauce, star anise, cinnamon stick, cloves, salt, and peppercorns to the pot. Simmer uncovered for 4 hours to develop flavor.
While the broth is simmering, spiralize the zucchini into noodles and set aside.
After 4 hours, remove the beef bones, onion, ginger, and spices from the pot using a slotted spoon. Strain the broth through a fine mesh sieve.
Return the strained broth to the pot and add stevia. Taste and adjust seasoning if necessary with additional fish sauce or salt.
Bring the broth back to a simmer and add the beef brisket. Cook until the brisket is tender, about 45 minutes. Remove and thinly slice the brisket against the grain.
To serve, place zucchini noodles into bowls, top with slices of beef brisket and thinly sliced raw beef sirloin.
Ladle hot broth over the noodles and beef, allowing the heat to cook the raw sirloin.
Garnish with bean sprouts, basil, cilantro, green onions, sliced jalapeños, and lime wedges. Enjoy your low-carb Vietnamese beef pho!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.6 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1434 mg | 31% | |
*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.
