Keto Vietnamese Pho Broth

Warm, aromatic, and irresistibly flavorful, this Keto Vietnamese Pho Broth is a low-carb twist on a beloved classic. Slow-simmered with roasted beef bones and oxtail, this deeply nourishing broth gets its signature complexity from charred onion, ginger, and a medley of fragrant spices like star anise, cinnamon, and cardamom. Perfect for keto enthusiasts, the recipe swaps traditional sweeteners for monk fruit, ensuring it stays diet-friendly without sacrificing authenticity. Toasted spices elevate every sip, while garnishes like fresh cilantro, basil, and lime brighten the dish, making it a versatile base for a comforting keto pho or a stand-alone soup. Rich in flavor and keto-approved, this broth is your go-to for a cozy, health-conscious meal.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 2 pounds Beef bones (such as knuckle or marrow bones)
• 1 pound Beef oxtail
• 1 large Onion, halved
• 3 inches Fresh ginger, sliced lengthwise
• 4 whole Star anise
• 1 whole Cinnamon stick
• 5 whole Cloves
• 3 whole Cardamom pods
• 3 tablespoons Fish sauce (check for low-carb options)
• 1 tablespoon Sea salt
• 1 teaspoon Lakanto monk fruit sweetener (or another keto-approved sweetener)
• 12 cups Water
• 0.25 cup Fresh cilantro (for garnish, optional)
• 0.25 cup Fresh basil leaves (for garnish, optional)
• 1 cup Bean sprouts (optional)
• 1 whole Lime wedges (for serving, optional)
• 1 whole Thinly sliced jalapeño (for garnish, optional)

Directions

Step 1

Preheat your oven to 425°F (220°C). Place the beef bones and oxtail on a large baking sheet and roast them for about 30 minutes, turning once halfway through, until nicely browned.

Step 2

While the bones roast, char the onion halves and ginger slices. Use a gas stove flame, broiler, or a hot skillet to char the surfaces until slightly blackened. Set aside.

Step 3

Once the bones are roasted, transfer them to a large stockpot and add the charred onion and ginger.

Step 4

Add water to the stockpot, enough to fully cover the bones (about 12 cups). Bring it to a boil over high heat.

Step 5

Once boiling, reduce the heat to a gentle simmer and skim off any foam or impurities that rise to the surface.

Step 6

Toast the spices (star anise, cinnamon, cloves, and cardamom) in a dry skillet over medium heat for 1-2 minutes until fragrant. Add the toasted spices to the stockpot.

Step 7

Simmer the broth uncovered for at least 6 hours. Add more water as necessary to keep the bones submerged, if needed.

Step 8

About 30 minutes before the broth is done simmering, add fish sauce, sea salt, and monk fruit sweetener to the pot. Adjust the seasoning to your taste at this stage.

Step 9

Once the broth is done cooking, strain it through a fine mesh strainer or cheesecloth into a clean pot. Discard the solids (bones, spices, etc.).

Step 10

Serve the hot broth on its own or as the base for your favorite keto pho. Garnish with fresh cilantro, basil leaves, bean sprouts, lime wedges, and sliced jalapeño if desired.

Nutrition Facts

Serving size	(4858.6g)

Amount per serving	% Daily Value*
Calories	1963.5

Total Fat 118.8g	0%
Saturated Fat 48.2g	0%
Polyunsaturated Fat 0g
Cholesterol 730.3mg	0%
Sodium 11768.4mg	0%
Total Carbohydrate 59.9g	0%
Dietary Fiber 19.5g	0%
Total Sugars 17.4g
Protein 159.4g	0%

Vitamin D 0IU	0%
Calcium 748.4mg	0%
Iron 29.1mg	0%
Potassium 2402.5mg	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: 54.9%

Protein: 32.8%

Carbs: 12.3%