Low Carb Vietnamese Pho Broth

Immerse yourself in the warm, aromatic embrace of Low Carb Vietnamese Pho Broth, a keto-friendly twist on the classic comfort food. This recipe transforms traditional pho into a guilt-free indulgence, replacing high-carb noodles with tender daikon radish while retaining all the delightful flavors of a rich, savory broth. Crafted from roasted beef bones and infused with charred onion, ginger, and a medley of toasted spices like star anise and cinnamon, this slow-simmered broth delivers an authentic taste of Vietnam without the added carbs. Each bowl is brimming with freshness, adorned with vibrant toppings like Thai basil, cilantro, crisp bean sprouts, and a fiery hint of jalapeño. Perfect for cozy nights or meal prep, this healthy, low-carb pho is both a nutritious and soul-satisfying way to enjoy your favorite Vietnamese flavors.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 2 pounds Beef bones (marrow or knuckle bones preferred)
• 1 medium Onion
• 3 inches Ginger root
• 4 whole pods Star anise
• 1 large Cinnamon stick
• 6 whole Cloves
• 1 tablespoon Coriander seeds
• 2 tablespoons Fish sauce (low-carb, no added sugar)
• 1 teaspoon Stevia or low-carb sweetener
• 2 teaspoons Salt
• 1 teaspoon Black peppercorns
• 12 cups Water
• 1 medium Daikon radish (substitute for traditional noodles)
• 1 cup Fresh cilantro
• 1 cup Fresh Thai basil
• 1 whole Lime
• 1 cup Bean sprouts
• 1 medium Jalapeño

Directions

Step 1

Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast them for 30-40 minutes until they are browned. This will enhance their flavor.

Step 2

Meanwhile, char the onion (cut in half) and ginger (peeled) over an open flame or in a dry skillet until slightly blackened. Set aside.

Step 3

In a large stockpot, toast the star anise, cinnamon stick, cloves, coriander seeds, and black peppercorns over medium heat until fragrant, about 2 minutes.

Step 4

Add the roasted beef bones, charred onion, charred ginger, and 12 cups of water to the pot.

Step 5

Bring to a boil, then reduce the heat to low and simmer for 4 hours. Skim off any impurities that float to the surface occasionally.

Step 6

After 4 hours, strain the broth through a fine-mesh strainer into another pot or bowl. Discard the solids. Return the broth to the pot.

Step 7

Season the broth with fish sauce, stevia (or low-carb sweetener), and salt. Tweak the quantities to suit your taste preferences.

Step 8

Peel the daikon radish and slice it into thin strips or spiralize it to mimic noodles. Add to the broth and cook for 5 minutes until tender.

Step 9

Ladle the hot pho broth into bowls. Top with fresh cilantro, Thai basil, bean sprouts, and thinly sliced jalapeño. Serve with lime wedges on the side for added zest.

Nutrition Facts

Serving size	(5000.3g)

Amount per serving	% Daily Value*
Calories	4583.1

Total Fat 416.1g	0%
Saturated Fat 182.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1088.6mg	0%
Sodium 8389.2mg	0%
Total Carbohydrate 103.2g	0%
Dietary Fiber 40.4g	0%
Total Sugars 28.5g
Protein 92.4g	0%

Vitamin D 0IU	0%
Calcium 1321.2mg	0%
Iron 39.3mg	0%
Potassium 3682.7mg	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: 82.7%

Protein: 8.2%

Carbs: 9.1%