Keto Authentic Vietnamese Beef Pho

Dive into a bowl of comforting, aromatic bliss with this Keto Authentic Vietnamese Beef Pho, a low-carb twist on the traditional classic! Featuring a richly spiced bone broth infused with robust flavors from star anise, cinnamon, and charred aromatics, this recipe delivers all the warmth and complexity you love in authentic pho. Tender slices of beef brisket and flank steak pair perfectly with spiralized zucchini noodles, making it a keto-friendly alternative to rice noodles without compromising on taste or texture. Topped with fresh herbs, bean sprouts, and a zesty squeeze of lime, this dish offers a beautifully balanced explosion of flavors. Perfect for a cozy homemade meal, this keto pho is both wholesome and satisfying, bringing the authentic taste of Vietnam to your table in just one pot.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds Beef marrow bones
• 1 pound Beef brisket
• 1 pound Beef flank steak
• 1 large Onion, peeled and halved
• 4 inches Fresh ginger, sliced
• 3 Star anise pods
• 1 Cinnamon stick
• 5 Whole cloves
• 1 teaspoon Black peppercorns
• 3 tablespoons Fish sauce
• 1 tablespoon Salt
• 14 cups Water
• 2 medium Zucchini (spiralized)
• 1 cup Bean sprouts
• 0.5 cup Fresh cilantro
• 0.5 cup Fresh basil
• 0.25 cup Fresh mint leaves
• 1 Lime, cut into wedges
• 1 Red chili pepper, sliced

Directions

Step 1

Preheat your oven to 400°F (200°C). Place beef marrow bones and beef brisket on a baking sheet. Roast bones and brisket in preheated oven for 30 minutes, turning once halfway.

Step 2

While bones are roasting, char the onion and ginger over an open flame or in a very hot, dry pan until blackened spots appear. Set aside.

Step 3

In a large stockpot, add roasted bones, brisket, charred onion, ginger, star anise, cinnamon stick, cloves, peppercorns, and water. Bring to a boil, then reduce heat to a simmer.

Step 4

Skim any foam that rises to the surface regularly for the first hour. Continue to simmer the broth for 4 hours.

Step 5

After 4 hours, add the fish sauce and salt. Adjust seasoning to taste as needed.

Step 6

Remove bones, brisket, and other solids from the broth. Slice the brisket thinly and set aside.

Step 7

In another pot, bring water to a boil and dunk the spiralized zucchini for about 1 minute to soften. Drain and divide the zucchini noodles between bowls.

Step 8

Distribute the sliced beef flank steak and reserved brisket among the bowls, laying over the zucchini noodles.

Step 9

Ladle the hot broth over the noodles and meats, enough to cover. The heat will cook the thinly sliced raw beef.

Step 10

Garnish each bowl with bean sprouts, cilantro, basil, mint, lime wedges, and red chili slices.

Step 11

Serve immediately and enjoy the aromatic, flavorful keto-friendly pho!

Nutrition Facts

Serving size	(5685.3g)

Amount per serving	% Daily Value*
Calories	9290.2

Total Fat 865.3g	0%
Saturated Fat 371.6g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1823.4mg	0%
Sodium 13106.9mg	0%
Total Carbohydrate 55.4g	0%
Dietary Fiber 18.7g	0%
Total Sugars 19.0g
Protein 333.9g	0%

Vitamin D 36.3IU	0%
Calcium 775.3mg	0%
Iron 41.5mg	0%
Potassium 4354.3mg	0%

*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.

Source of Calories

Fat: 83.3%

Protein: 14.3%

Carbs: 2.4%