Low Carb Vietnamese Pho Broth
Savor the rich, aromatic flavors of this Low Carb Vietnamese Pho Broth, a delicious twist on the classic comfort food that’s perfect for keto and low-carb lifestyles! This recipe combines the deep, savory notes of roasted beef bones, charred onion, and ginger with fragrant spices like star anise, cinnamon, and cloves for an authentic pho experience. By swapping traditional rice noodles with tender, spiralized daikon radish, this bowl of goodness remains light yet satisfying. Simmered to perfection, the broth is infused with warm spices, a hint of umami-rich fish sauce, and a touch of low-carb sweetness, creating a balanced and flavorful base. Top it off with fresh cilantro, Thai basil, bean sprouts, and jalapeño for a vibrant, crave-worthy dish that’s both nourishing and guilt-free. Ready in just a few hours, this wholesome soup is ideal for meal prep or a cozy, comforting dinner that brings bold Vietnamese flavors to your table.
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Recipe Information
Ingredients
- 2 pounds Beef bones (marrow or knuckle bones preferred)
- 1 medium Onion
- 3 inches Ginger root
- 4 whole pods Star anise
- 1 large Cinnamon stick
- 6 whole Cloves
- 1 tablespoon Coriander seeds
- 2 tablespoons Fish sauce (low-carb, no added sugar)
- 1 teaspoon Stevia or low-carb sweetener
- 2 teaspoons Salt
- 1 teaspoon Black peppercorns
- 12 cups Water
- 1 medium Daikon radish (substitute for traditional noodles)
- 1 cup Fresh cilantro
- 1 cup Fresh Thai basil
- 1 whole Lime
- 1 cup Bean sprouts
- 1 medium Jalapeño
Instructions
Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast them for 30-40 minutes until they are browned. This will enhance their flavor.
Meanwhile, char the onion (cut in half) and ginger (peeled) over an open flame or in a dry skillet until slightly blackened. Set aside.
In a large stockpot, toast the star anise, cinnamon stick, cloves, coriander seeds, and black peppercorns over medium heat until fragrant, about 2 minutes.
Add the roasted beef bones, charred onion, charred ginger, and 12 cups of water to the pot.
Bring to a boil, then reduce the heat to low and simmer for 4 hours. Skim off any impurities that float to the surface occasionally.
After 4 hours, strain the broth through a fine-mesh strainer into another pot or bowl. Discard the solids. Return the broth to the pot.
Season the broth with fish sauce, stevia (or low-carb sweetener), and salt. Tweak the quantities to suit your taste preferences.
Peel the daikon radish and slice it into thin strips or spiralize it to mimic noodles. Add to the broth and cook for 5 minutes until tender.
Ladle the hot pho broth into bowls. Top with fresh cilantro, Thai basil, bean sprouts, and thinly sliced jalapeño. Serve with lime wedges on the side for added zest.
Nutrition Facts
Calories |
4583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.1 g | 533% | |
| Saturated Fat | 182.2 g | 911% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 8389 mg | 365% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 28.5 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1321 mg | 102% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 3683 mg | 78% | |
*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.
