Low Carb Brisket Pho
Warm your soul with a bowl of **Low Carb Brisket Pho**, a lighter twist on the traditional Vietnamese classic that delivers all the rich, aromatic flavors you love without the guilt. Slow-simmered beef brisket infuses the broth with deep, savory notes, while charred onion, ginger, and warming spices like star anise, cloves, and cinnamon create a fragrant base that's simply irresistible. Instead of traditional rice noodles, this recipe uses nutrient-packed kelp noodles, making it a perfect option for low-carb and keto-friendly diets. Topped with fresh herbs, crunchy bean sprouts, zesty lime, and a kick of jalapeño, this comforting pho is an ideal centerpiece for an easy yet impressive dinner. Perfect for meal prepping, this six-hour labor of love is worth every bite!
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Recipe Information
Ingredients
- 2 pounds brisket
- 1 large onion
- 4 inches ginger
- 2 pieces star anise
- 5 pieces cloves
- 1 piece cinnamon stick
- 3 tablespoons fish sauce
- 8 cups low-sodium beef broth
- 4 cups water
- 1 tablespoon xylitol or other sweetener
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 2 whole limes
- 1 cup fresh herbs (cilantro, basil, mint)
- 2 cups bean sprouts
- 2 whole jalapenos
- 1 package kelp noodles
- 4 stalks green onions
Instructions
Begin by preparing the aromatics. Slice the onion in half and halve the ginger lengthwise.
Char the onion and ginger over an open flame or under a broiler until they are slightly blackened on all sides.
In a large pot, add the charred onion, ginger, beef brisket, star anise, cloves, cinnamon stick, and black peppercorns.
Pour in the beef broth and water. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the broth simmer gently. Skim off any foam or impurities that rise to the surface.
Simmer the broth uncovered for about 6 hours, ensuring the brisket turns tender. Add water as needed to keep the brisket submerged.
After simmering, remove the brisket from the pot and set it aside. Strain the broth through a fine mesh sieve into a large bowl, discarding the solids.
Return the strained broth to the pot. Add fish sauce, xylitol, and salt to the broth. Adjust seasoning to taste.
Slice the brisket thinly against the grain and set aside.
Prepare the kelp noodles according to package instructions, typically rinsing and cutting to length.
For serving, divide the noodles into bowls, top with sliced brisket, and ladle hot broth over the top.
Garnish generously with bean sprouts, sliced green onions, jalapeno slices, and fresh herbs.
Serve with lime wedges on the side for an added zest to the soup.
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 8079 mg | 351% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 26.4 g | ||
| Protein | 299.1 g | 598% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1029 mg | 79% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 5229 mg | 111% | |
*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.
