Keto Pho Dac Biet (Special Vietnamese Noodle Soup)

Dive into a bowl of comfort with this Keto Pho Dac Biet, a low-carb twist on the beloved Vietnamese noodle soup. This recipe features a rich, aromatic broth crafted by simmering beef marrow bones, oxtail, chicken quarters, and brisket alongside classic spices like star anise, cinnamon, and cloves. Shirataki noodles make a keto-friendly alternative to traditional rice noodles, soaking up the vibrant flavors of the broth while keeping the dish low in carbs. Top it off with fresh herbs like Thai basil and cilantro, crisp bean sprouts, and a squeeze of lime for the perfect balance of texture and zest. Perfect for meal preps or an impressive family dinner, this keto pho is as satisfying as it is nourishing.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 6

Ingredients

• 2 pounds beef marrow bones
• 0.5 pound beef brisket
• 0.5 pound oxtail
• 1 pound chicken leg quarters
• 10 cups water
• 1 medium onion, halved
• 2 inches ginger, sliced
• 0.25 cup fish sauce
• 2 cinnamon sticks
• 3 star anise
• 5 cloves
• 3 cardamom pods
• 1.5 tablespoons salt
• 1 tablespoon Swerve sweetener (or other keto-friendly sweetener)
• 2 packages Shirataki noodles (konnyaku noodles)
• 1 cup bean sprouts
• 0.25 cup fresh cilantro, chopped
• 8 leaves Thai basil
• 1 jalapeno, sliced
• 1 lime, cut into wedges

Directions

Step 1

Begin by parboiling the beef marrow bones, beef brisket, oxtail, and chicken quarters to remove impurities. Place them in a large pot, cover with cold water, and bring to a boil over high heat. Boil for 5-10 minutes, then drain and rinse the bones and meat under cool water.

Step 2

In a clean large stock pot, add the rinsed bones and beef brisket, chicken, along with the oxtail. Pour in 10 cups of water. Bring it to a boil over high heat, then reduce to a simmer.

Step 3

Add the halved onion and sliced ginger to the pot.

Step 4

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

Step 5

Stir in the fish sauce, salt, and Swerve sweetener. Allow the broth to simmer gently for 4-5 hours, skimming any foam or oil that rises to the top.

Step 6

Once the broth is done, remove the spice bag, bones, and meats. Use a strainer to ensure the broth is clear.

Step 7

Slice the beef brisket thinly against the grain and pull the chicken meat from the bones, setting them aside for serving.

Step 8

Prepare the Shirataki noodles according to the package instructions. Drain well and divide them among serving bowls.

Step 9

To assemble the soup, add a portion of beef brisket and chicken to each bowl. Ladle hot broth over the top.

Step 10

Serve with a side of bean sprouts, cilantro, Thai basil, jalapeno slices, and lime wedges for garnish. Allow each diner to add these to taste.

Nutrition Facts

Serving size	(5193.6g)

Amount per serving	% Daily Value*
Calories	9537.7

Total Fat 906.0g	0%
Saturated Fat 378.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1909.6mg	0%
Sodium 17961.1mg	0%
Total Carbohydrate 71.6g	0%
Dietary Fiber 27.9g	0%
Total Sugars 13.8g
Protein 285.1g	0%

Vitamin D 59.0IU	0%
Calcium 779.3mg	0%
Iron 35.9mg	0%
Potassium 3483.7mg	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: 85.1%

Protein: 11.9%

Carbs: 3.0%