Keto Pho Ga (Vietnamese Chicken Noodle Soup)

Transform your favorite Vietnamese comfort food into a low-carb masterpiece with this Keto Pho Ga (Vietnamese Chicken Noodle Soup). Featuring tender bone-in chicken thighs simmered in a fragrant broth infused with charred onions, ginger, cinnamon, star anise, and cloves, this recipe reimagines traditional pho for keto enthusiasts. Instead of rice noodles, spiralized zucchini noodles soak up the savory, aromatic broth, creating a light yet satisfying meal. With vibrant toppings like fresh cilantro, Thai basil, bean sprouts, and bird’s eye chili, this dish is fully customizable and brimming with authentic flavors. Perfect for those looking to enjoy a hearty, nourishing soup without breaking their low-carb goals, this keto pho recipe is a delicious way to warm up any day.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 pounds chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 yellow onion, halved
• 4 inches large piece of ginger, sliced
• 1 cinnamon stick
• 6 cloves
• 2 star anise
• 3 tablespoons fish sauce
• 1 teaspoon erythritol or other keto-friendly sweetener
• 1 teaspoon salt
• 8 cups water
• 2 zucchini, spiralized into noodles
• 2 limes, cut into wedges
• 4 scallions, thinly sliced
• 1 cup fresh cilantro leaves
• 1 cup Thai basil leaves
• 1 cup bean sprouts
• 2 bird's eye chili, sliced

Directions

Step 1

Heat olive oil in a large pot over medium-high heat. Add the halved onion and ginger slices, char them slightly for about 5 minutes, turning occasionally.

Step 2

Add chicken thighs to the pot, pour in 8 cups of water, and bring to a boil. Skim off any foam that rises to the surface.

Step 3

Reduce to a simmer and add cinnamon stick, cloves, star anise, fish sauce, erythritol, and salt. Cover slightly and let it simmer for about 1 hour.

Step 4

Remove the chicken thighs from the broth. When cool enough to handle, shred the meat, discarding the skin and bones.

Step 5

Strain the broth through a fine mesh sieve, discarding solids, and return the clear broth to the pot.

Step 6

Taste and adjust seasoning with more fish sauce or salt if needed.

Step 7

Place the spiralized zucchini noodles in serving bowls.

Step 8

Top with shredded chicken and ladle the hot broth over, allowing the zucchini noodles to soften slightly in the heat.

Step 9

Serve with lime wedges, sliced scallions, cilantro, Thai basil, bean sprouts, and chili slices on the side for customization.

Nutrition Facts

Serving size	(4007.7g)

Amount per serving	% Daily Value*
Calories	2747.6

Total Fat 176.3g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 852.7mg	0%
Sodium 7057.8mg	0%
Total Carbohydrate 91.3g	0%
Dietary Fiber 33.5g	0%
Total Sugars 18.8g
Protein 229.6g	0%

Vitamin D 0IU	0%
Calcium 1136.2mg	0%
Iron 44.0mg	0%
Potassium 5479.0mg	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: 55.3%

Protein: 32.0%

Carbs: 12.7%