Low Carb Authentic Vietnamese Beef Pho

Savor the flavors of Vietnam with this Low Carb Authentic Vietnamese Beef Pho, a keto-friendly twist on the beloved classic soup. This recipe starts with a deeply flavorful broth, crafted from roasted beef bones, charred ginger, and onion, simmered with aromatic spices like star anise and cinnamon for hours. Instead of traditional rice noodles, spiralized zucchini noodles keep this dish low-carb while still delivering a satisfying texture. Tender slices of beef brisket and raw sirloin, cooked to perfection in the steaming broth, create a protein-rich centerpiece, complemented by fresh garnishes like basil, cilantro, and bean sprouts for a burst of vibrant flavor. Perfect for cozy evenings, this healthy and fragrant Vietnamese pho is a guilt-free, comforting meal that doesn't compromise on authenticity or taste.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 4

Ingredients

• 2 pounds beef bones
• 1 pound beef brisket
• 1 large onion
• 2 inches ginger
• 10 cups water
• 2 tablespoons fish sauce
• 3 pieces star anise
• 1 piece cinnamon stick
• 5 pieces cloves
• 4 medium zucchini
• 0.5 pound thinly sliced beef sirloin
• 2 cups bean sprouts
• 1 bunch fresh basil
• 1 bunch fresh cilantro
• 2 whole lime
• 3 stalks green onions
• 1 sliced jalapeño
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon stevia or another low-carb sweetener

Directions

Step 1

Preheat your oven to 425°F (220°C). Place beef bones on a baking sheet and roast in the oven for about 25 minutes until browned.

Step 2

While the bones are roasting, char the onion and ginger directly over a gas flame or under a broiler until blackened, turning occasionally. Peel and set aside.

Step 3

Fill a large pot with 10 cups of water and bring to a boil. Add the roasted bones and reduce to a simmer. Cook for 10 minutes, skimming off any foam that rises to the top.

Step 4

Add the charred onion and ginger, fish sauce, star anise, cinnamon stick, cloves, salt, and peppercorns to the pot. Simmer uncovered for 4 hours to develop flavor.

Step 5

While the broth is simmering, spiralize the zucchini into noodles and set aside.

Step 6

After 4 hours, remove the beef bones, onion, ginger, and spices from the pot using a slotted spoon. Strain the broth through a fine mesh sieve.

Step 7

Return the strained broth to the pot and add stevia. Taste and adjust seasoning if necessary with additional fish sauce or salt.

Step 8

Bring the broth back to a simmer and add the beef brisket. Cook until the brisket is tender, about 45 minutes. Remove and thinly slice the brisket against the grain.

Step 9

To serve, place zucchini noodles into bowls, top with slices of beef brisket and thinly sliced raw beef sirloin.

Step 10

Ladle hot broth over the noodles and beef, allowing the heat to cook the raw sirloin.

Step 11

Garnish with bean sprouts, basil, cilantro, green onions, sliced jalapeños, and lime wedges. Enjoy your low-carb Vietnamese beef pho!

Nutrition Facts

Serving size	(5496.5g)

Amount per serving	% Daily Value*
Calories	4181.7

Total Fat 227.8g	0%
Saturated Fat 92.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1186.1mg	0%
Sodium 14830.9mg	0%
Total Carbohydrate 132.6g	0%
Dietary Fiber 27.6g	0%
Total Sugars 76.5g
Protein 394.6g	0%

Vitamin D 36.3IU	0%
Calcium 852.4mg	0%
Iron 58.0mg	0%
Potassium 7934.2mg	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: 49.3%

Protein: 38.0%

Carbs: 12.8%