Low Carb Pho Bo (Vietnamese Beef Noodle Soup)
Satisfy your craving for a warm, comforting bowl of Pho Bo with this low-carb twist on the classic Vietnamese beef noodle soup. This recipe transforms traditional rice noodles into tender zucchini noodles, delivering all the aromatic, complex flavors of pho without the carbs. Slowly simmered beef bone broth infused with ginger, onion, star anise, cinnamon, and other spices creates a rich, deeply flavorful base. Thin slices of beef sirloin cook gently in the hot broth as it's poured over the noodle bowls, ensuring perfect tenderness. Topped with fresh herbs, bean sprouts, lime wedges, and a hint of heat from sliced jalapeño, this dish is vibrant, healthy, and satisfying. Quick to prep and easy to customize, this low-carb pho is perfect for keto enthusiasts seeking a soulful, nourishing meal.
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Recipe Information
Ingredients
- 2 pounds Beef bones
- 10 cups Water
- 3 inches Ginger
- 1 large Onion
- 3 tablespoons Fish sauce
- 2 whole Star anise
- 1 Cinnamon stick
- 5 whole Cloves
- 1 teaspoon Coriander seeds
- 4 medium Zucchini
- 1 pound Beef sirloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Bean sprouts
- 1 cup Fresh basil
- 1 cup Fresh cilantro
- 2 Lime
- 1 Jalapeño
Instructions
Preheat the oven to 425°F (220°C). Place the beef bones on a baking sheet and roast in the oven for 30 minutes until well-browned.
Meanwhile, char the ginger and onion over an open flame on the stove or roast them in the oven. Peel the ginger slightly and cut the onion in half.
In a large pot, add the roasted bones and charred vegetables. Pour in about 10 cups of water to cover the bones. Bring it to a boil over medium-high heat, skimming off any foam that rises to the top.
Add the fish sauce, star anise, cinnamon stick, cloves, coriander seeds, and salt. Reduce the heat to low and let simmer uncovered for about 3 hours.
After 3 hours, strain the broth through a fine mesh sieve or cheesecloth, discarding the solids, and return the broth to the clean pot. Adjust seasoning with additional salt and pepper to taste.
While the broth is simmering, spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside.
Thinly slice the beef sirloin against the grain into bite-sized pieces.
To serve, bring the broth back to a boil, and blanch the zucchini noodles in the broth briefly, just until slightly tender (1 minute). Divide zucchini noodles into bowls.
Arrange raw sliced beef on top of the noodles in each bowl. Ladle the hot broth over the beef and noodles, which will cook the thin slices of beef.
Garnish generously with bean sprouts, basil, cilantro, sliced jalapeño, and lime wedges. Serve immediately and enjoy the aromatic flavors of low-carb Pho Bo.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 6392 mg | 278% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 37.7 g | ||
| Protein | 232.4 g | 465% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1167 mg | 90% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5868 mg | 125% | |
*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.
