Low Carb Pho Bo (Vietnamese Beef Noodle Soup)

Savor the rich and aromatic flavors of Low Carb Pho Bo, a lighter take on the classic Vietnamese beef noodle soup that's perfect for keto and low-carb enthusiasts. This recipe swaps traditional rice noodles with fresh zucchini spirals, creating a guilt-free alternative without sacrificing the soul-warming essence of pho. A homemade beef bone broth, infused with charred ginger, onion, star anise, cinnamon, and other fragrant spices, serves as the flavorful base. Thinly sliced sirloin is gently cooked to perfection in the steaming broth and topped with crisp bean sprouts, fresh basil, cilantro, and a squeeze of lime for an authentic finish. Ready in just a few simple steps, this low-carb delight is a wholesome, nutrient-packed way to enjoy a Vietnamese classic at home.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 4

Ingredients

• 2 pounds Beef bones
• 10 cups Water
• 3 inches Ginger
• 1 large Onion
• 3 tablespoons Fish sauce
• 2 whole Star anise
• 1 Cinnamon stick
• 5 whole Cloves
• 1 teaspoon Coriander seeds
• 4 medium Zucchini
• 1 pound Beef sirloin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Bean sprouts
• 1 cup Fresh basil
• 1 cup Fresh cilantro
• 2 Lime
• 1 Jalapeño

Directions

Step 1

Preheat the oven to 425°F (220°C). Place the beef bones on a baking sheet and roast in the oven for 30 minutes until well-browned.

Step 2

Meanwhile, char the ginger and onion over an open flame on the stove or roast them in the oven. Peel the ginger slightly and cut the onion in half.

Step 3

In a large pot, add the roasted bones and charred vegetables. Pour in about 10 cups of water to cover the bones. Bring it to a boil over medium-high heat, skimming off any foam that rises to the top.

Step 4

Add the fish sauce, star anise, cinnamon stick, cloves, coriander seeds, and salt. Reduce the heat to low and let simmer uncovered for about 3 hours.

Step 5

After 3 hours, strain the broth through a fine mesh sieve or cheesecloth, discarding the solids, and return the broth to the clean pot. Adjust seasoning with additional salt and pepper to taste.

Step 6

While the broth is simmering, spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside.

Step 7

Thinly slice the beef sirloin against the grain into bite-sized pieces.

Step 8

To serve, bring the broth back to a boil, and blanch the zucchini noodles in the broth briefly, just until slightly tender (1 minute). Divide zucchini noodles into bowls.

Step 9

Arrange raw sliced beef on top of the noodles in each bowl. Ladle the hot broth over the beef and noodles, which will cook the thin slices of beef.

Step 10

Garnish generously with bean sprouts, basil, cilantro, sliced jalapeño, and lime wedges. Serve immediately and enjoy the aromatic flavors of low-carb Pho Bo.

Nutrition Facts

Serving size	(5240.5g)

Amount per serving	% Daily Value*
Calories	3657.0

Total Fat 206.7g	0%
Saturated Fat 84.6g	0%
Polyunsaturated Fat 0.8g
Cholesterol 995.2mg	0%
Sodium 14501.1mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 26.3g	0%
Total Sugars 77.6g
Protein 322.2g	0%

Vitamin D 0IU	0%
Calcium 799.6mg	0%
Iron 49.0mg	0%
Potassium 7347.7mg	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: 50.6%

Protein: 35.1%

Carbs: 14.3%