Keto Pho Bo (Vietnamese Beef Noodle Soup)

Savor the authentic flavors of Vietnam with a low-carb twist in this Keto Pho Bo (Vietnamese Beef Noodle Soup). Crafted with rich, aromatic beef bone broth infused with roasted spices like star anise, cinnamon, and cardamom, this keto-friendly recipe swaps traditional rice noodles for fresh zucchini noodles to keep carbs in check without compromising on taste. Tender slices of beef sirloin and brisket are layered with vibrant garnishes like fresh herbs, bean sprouts, jalapeño, and a splash of lime for a refreshing finish. Perfect for cozy nights or meal prep, this slow-simmered soup delivers all the comfort and depth of traditional pho while aligning with your ketogenic lifestyle. Healthy, hearty, and irresistibly delicious!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds beef bones
• 1 pound beef chuck or brisket
• 1 yellow onion
• 3 ounces fresh ginger
• 2 whole star anise
• 3 whole cloves
• 1 2-inch piece cinnamon stick
• 3 whole cardamom pods
• 3 tablespoons fish sauce
• 2 teaspoons sea salt
• 1 teaspoon xylitol or erythritol
• 1 large zucchini
• 1 pound thinly sliced beef sirloin
• 1 cup bean sprouts
• 1 handful fresh basil
• 1 handful fresh cilantro
• 1 sliced jalapeño pepper
• 1 cut into wedges lime

Directions

Step 1

Preheat the oven to 400°F (200°C). Roast the beef bones on a baking sheet for 30 minutes until browned.

Step 2

In a large pot, char the onion and ginger over high heat for 5 minutes or until slightly blackened.

Step 3

Fill the pot with the roasted bones, beef chuck or brisket, and about 4 quarts of water. Bring to a boil and then reduce to a simmer, skimming off any impurities.

Step 4

Wrap the star anise, cloves, cinnamon stick, and cardamom pods in a piece of cheesecloth and add it to the pot.

Step 5

Stir in the fish sauce, sea salt, and xylitol (or erythritol). Cover and let it simmer gently for about 3 hours.

Step 6

Remove the beef chuck or brisket after 2 hours and let it cool, then slice thinly and set aside.

Step 7

Remove the spice bag and the bones from the broth, straining the broth through a fine-mesh sieve.

Step 8

Using a spiralizer, create zucchini noodles and blanch them quickly in hot water for about 1 minute. Drain and set aside.

Step 9

Divide the zucchini noodles between bowls, topping with thinly sliced beef sirloin and slices of cooked beef chuck.

Step 10

Pour the hot broth over the noodles and beef to lightly cook the raw sirloin slices.

Step 11

Garnish with bean sprouts, fresh basil, cilantro, jalapeño slices, and lime wedges before serving.

Nutrition Facts

Serving size	(2479.3g)

Amount per serving	% Daily Value*
Calories	4561.7

Total Fat 294.8g	0%
Saturated Fat 120.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1247.4mg	0%
Sodium 11956.0mg	0%
Total Carbohydrate 73.3g	0%
Dietary Fiber 15.3g	0%
Total Sugars 29.7g
Protein 390.6g	0%

Vitamin D 0IU	0%
Calcium 475.0mg	0%
Iron 55.9mg	0%
Potassium 6952.0mg	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: 58.8%

Protein: 34.7%

Carbs: 6.5%