Low Carb Vietnamese Pho Soup
Enjoy a wholesome twist on a classic with this Low Carb Vietnamese Pho Soup, a flavorful recipe that swaps traditional rice noodles for gluten-free zucchini noodles (zoodles). Perfect for keto enthusiasts and anyone seeking lighter comfort food, this aromatic dish features a richly infused beef bone broth simmered with ginger, charred onion, star anise, cinnamon, and coriander. Topped with tender slices of boneless beef sirloin, vibrant garnishes like fresh Thai basil, cilantro, mung bean sprouts, and jalapeño, and finished off with a squeeze of lime, this pho offers bold Vietnamese flavors with fewer carbs. Quick to prepare and brimming with nutritious ingredients, this recipe is sure to become a go-to for hearty yet healthy weeknight dinners or a soul-warming lunch.
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Recipe Information
Ingredients
- 8 cups Beef bone broth
- 0.5 pounds Boneless beef sirloin
- 3 medium Zucchini
- 2 inches Ginger root, sliced
- 1 Yellow onion, halved and charred
- 3 Whole star anise
- 1 Cinnamon stick
- 1 tablespoon Coriander seeds
- 3 tablespoons Fish sauce
- 1 teaspoon Salt
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh Thai basil leaves
- 1 cup Mung bean sprouts
- 1 Lime, cut into wedges
- 1 Jalapeño, thinly sliced
- 2 tablespoons Hoisin sauce (optional, for garnish)
- 2 tablespoons Sriracha (optional, for garnish)
Instructions
Heat a large pot over medium heat and toast the star anise, cinnamon stick, and coriander seeds for about 1 minute until fragrant.
Add the beef bone broth, sliced ginger, and charred onion halves to the pot. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for 30 minutes to allow the flavors to infuse.
While the broth simmers, place the boneless beef sirloin in the freezer for about 20 minutes to partially freeze it. This will make it easier to slice thinly.
Use a spiralizer to create zucchini noodles (zoodles) from the zucchini. Set the zoodles aside.
After 30 minutes of simmering, strain the broth through a fine-mesh sieve into another pot to remove the solids. Return the broth to the heat and stir in the fish sauce and salt.
Remove the beef from the freezer and, using a sharp knife, slice it as thinly as possible across the grain.
Place a serving of zoodles into each bowl. Arrange a few slices of raw beef on top of the zoodles.
Ladle the hot broth over the zoodles and beef. The heat of the broth will cook the thinly sliced beef.
Garnish each bowl with fresh cilantro, Thai basil leaves, mung bean sprouts, sliced jalapeño, and a squeeze of lime. Serve with hoisin sauce and sriracha on the side, if desired.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 15565 mg | 677% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 77.6 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 5450 mg | 116% | |
*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.
