Low Carb Keto Pho

Why You’ll Love This Recipe

If you love the complex flavors of pho but want to keep things low-carb, this keto pho recipe is for you. The rich, savory broth made from bone broth or beef stock infuses the soup with a depth of flavor that perfectly complements the tender beef and fresh herbs. With the substitution of shirataki noodles or zucchini noodles for traditional rice noodles, this dish remains light but still full of satisfying texture. Plus, it’s easy to make, ready in just 30 minutes, and customizable to your taste with a variety of fresh toppings.

Ingredients

• 1 lb beef sirloin or flank steak, thinly sliced

• 4 cups beef bone broth (or beef broth)

• 1 onion, quartered

• 2-inch piece of ginger, sliced

• 3 cloves garlic, smashed

• 2-3 star anise pods

• 1 cinnamon stick

• 1 tablespoon fish sauce

• 1 tablespoon coconut aminos (or soy sauce for non-keto)

• 1-2 teaspoons erythritol (optional, for sweetness)

• 1 zucchini, spiralized (or 2 cups shirataki noodles)

• Fresh herbs: cilantro, basil, mint

• 1 lime, cut into wedges

• Bean sprouts (optional)

• Jalapeños, sliced (optional)

• Hoisin sauce (optional, for non-keto versions)

• Sriracha (optional, for added heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, add the beef bone broth, onion, ginger, garlic, star anise, cinnamon stick, fish sauce, coconut aminos, and erythritol (if using). Bring to a boil, then reduce the heat and let it simmer for 20-30 minutes to allow the flavors to meld together.

2. While the broth simmers, prepare your noodles. If using zucchini, spiralize it to make “noodles.” If using shirataki noodles, rinse them thoroughly and follow the package instructions.

3. Once the broth has simmered, strain it through a fine-mesh sieve to remove the solids, leaving a clear broth.

4. Return the broth to the pot and bring it to a simmer again. Add the thinly sliced beef to the broth and cook for 2-3 minutes, or until the beef is just cooked through.

5. To serve, divide the zucchini noodles or shirataki noodles between bowls. Pour the hot broth and beef over the noodles.

6. Top each bowl with fresh herbs, lime wedges, bean sprouts, jalapeños, and a drizzle of sriracha or hoisin sauce, if desired.

Servings and Timing

• Servings: 4

• Total Time: 30-40 minutes

Variations

• Chicken Pho: Swap the beef for thinly sliced chicken breast or thighs for a lighter version of the soup.

• Spicy Pho: Add more fresh jalapeños or a few dashes of chili flakes to the broth for extra heat.

• Vegetarian Pho: Skip the meat and add more mushrooms or tofu for a vegetarian-friendly version.

• Low-Sodium Version: Use a low-sodium beef broth and reduce the amount of coconut aminos or fish sauce to cut back on the salt.

Storage/Reheating

• Storage: Store leftover pho broth in an airtight container in the refrigerator for up to 3-4 days. You can store the noodles separately in a different container to prevent them from becoming too soft.

• Reheating: Reheat the broth on the stove over low heat, then add freshly cooked noodles and meat just before serving to ensure the best texture.

FAQs

Can I use regular noodles instead of zucchini noodles or shirataki noodles?

For a non-keto version, you can use traditional rice noodles. However, for a low-carb or keto diet, it’s best to stick with zucchini noodles or shirataki noodles to keep the carb count low.

Can I make this pho ahead of time?

Yes, you can prepare the broth in advance and store it in the refrigerator for up to 3-4 days. When you’re ready to serve, reheat the broth and cook the noodles and beef just before serving.

Can I make this soup in a slow cooker?

Yes, you can! Add all the ingredients for the broth into a slow cooker, including the beef bone broth, onion, ginger, garlic, spices, and seasonings. Cook on low for 4-6 hours, then strain the broth and proceed with the recipe as directed.

Can I freeze this pho?

While the broth can be frozen for up to 3 months, the noodles and fresh herbs may not hold up as well after freezing. If freezing, store the broth separately from the noodles and herbs.

Can I use pre-made pho broth?

Yes, if you’re short on time, you can use store-bought pho broth or beef bone broth. Just make sure it’s free of added sugars and other unwanted ingredients to keep the recipe keto-friendly.

Is this recipe gluten-free?

Yes, this pho is gluten-free as long as you use coconut aminos instead of soy sauce, and opt for low-carb noodles like zucchini or shirataki noodles. Always check the labels for gluten in your broth and sauces.

Can I add more vegetables to this pho?

Yes! You can add low-carb vegetables like mushrooms, bok choy, or spinach for added nutrition and texture.

How do I make the broth more flavorful?

To intensify the flavor, you can add more ginger, garlic, or a dash of fish sauce. For an extra layer of richness, consider simmering the broth longer to extract more depth of flavor from the spices.

Can I use a different protein for the pho?

Yes! You can use chicken, pork, or tofu for a different take on the traditional pho. Adjust the cooking time based on the protein you choose.

Is this pho suitable for a ketogenic diet?

Yes, this pho is perfect for a keto diet as it’s low in carbs and made with keto-friendly noodles like zucchini or shirataki noodles. Just be mindful of the toppings if you’re aiming to keep the carbs as low as possible.

Conclusion

This low-carb keto pho is a delicious, flavorful take on the classic Vietnamese dish, with all the aromatic spices and fresh ingredients you love, but without the carbs. It’s quick to prepare, customizable, and perfect for those on a keto or low-carb diet. Whether you enjoy it with zucchini noodles or shirataki noodles, this soup will warm you up while keeping you in line with your dietary goals.