Low Carb Vietnamese Pho Soup

Dive into the vibrant flavors of this Low Carb Vietnamese Pho Soup, a healthy twist on the classic comfort dish. Featuring a rich, aromatic beef bone broth infused with toasted star anise, cinnamon, and coriander, this recipe swaps traditional rice noodles for zucchini spirals (zoodles) to keep it keto-friendly and guilt-free. Thinly sliced beef sirloin is gently cooked by the steaming hot broth, creating a tender, melt-in-your-mouth experience in every bite. Topped with fresh herbs like cilantro and Thai basil, crisp mung bean sprouts, and a hint of heat from sliced jalapeño, this pho is as fresh as it is flavorful. Perfect for anyone craving authentic Vietnamese cuisine with a low-carb, gluten-free spin, this dish delivers restaurant-quality results in just over an hour. Don’t forget the lime wedges, hoisin, and sriracha for a customizable finishing touch!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 8 cups Beef bone broth
• 0.5 pounds Boneless beef sirloin
• 3 medium Zucchini
• 2 inches Ginger root, sliced
• 1 Yellow onion, halved and charred
• 3 Whole star anise
• 1 Cinnamon stick
• 1 tablespoon Coriander seeds
• 3 tablespoons Fish sauce
• 1 teaspoon Salt
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Fresh Thai basil leaves
• 1 cup Mung bean sprouts
• 1 Lime, cut into wedges
• 1 Jalapeño, thinly sliced
• 2 tablespoons Hoisin sauce (optional, for garnish)
• 2 tablespoons Sriracha (optional, for garnish)

Directions

Step 1

Heat a large pot over medium heat and toast the star anise, cinnamon stick, and coriander seeds for about 1 minute until fragrant.

Step 2

Add the beef bone broth, sliced ginger, and charred onion halves to the pot. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for 30 minutes to allow the flavors to infuse.

Step 3

While the broth simmers, place the boneless beef sirloin in the freezer for about 20 minutes to partially freeze it. This will make it easier to slice thinly.

Step 4

Use a spiralizer to create zucchini noodles (zoodles) from the zucchini. Set the zoodles aside.

Step 5

After 30 minutes of simmering, strain the broth through a fine-mesh sieve into another pot to remove the solids. Return the broth to the heat and stir in the fish sauce and salt.

Step 6

Remove the beef from the freezer and, using a sharp knife, slice it as thinly as possible across the grain.

Step 7

Place a serving of zoodles into each bowl. Arrange a few slices of raw beef on top of the zoodles.

Step 8

Ladle the hot broth over the zoodles and beef. The heat of the broth will cook the thinly sliced beef.

Step 9

Garnish each bowl with fresh cilantro, Thai basil leaves, mung bean sprouts, sliced jalapeño, and a squeeze of lime. Serve with hoisin sauce and sriracha on the side, if desired.

Nutrition Facts

Serving size	(3562.5g)

Amount per serving	% Daily Value*
Calories	1344.3

Total Fat 39.4g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 170.1mg	0%
Sodium 15565.2mg	0%
Total Carbohydrate 129.4g	0%
Dietary Fiber 29.9g	0%
Total Sugars 77.6g
Protein 128.8g	0%

Vitamin D 0IU	0%
Calcium 840.7mg	0%
Iron 34.7mg	0%
Potassium 5450.5mg	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: 25.6%

Protein: 37.1%

Carbs: 37.3%