Description
Low Carb Keto Pho is a keto-friendly take on the classic Vietnamese pho, featuring tender beef, fresh herbs, and a flavorful, aromatic broth. It’s a satisfying, low-carb soup perfect for anyone following a ketogenic or low-carb lifestyle, all in under 40 minutes.
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)
Instructions
- 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.
- 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.
- Once the broth has simmered, strain it through a fine-mesh sieve to remove the solids, leaving a clear broth.
- 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.
- To serve, divide the zucchini noodles or shirataki noodles between bowls. Pour the hot broth and beef over the noodles.
- Top each bowl with fresh herbs, lime wedges, bean sprouts, jalapeños, and a drizzle of sriracha or hoisin sauce, if desired.
Notes
- For a lighter version, swap the beef for thinly sliced chicken breast or thighs.
- If you prefer extra heat, add fresh jalapeños or chili flakes to the broth.
- For a vegetarian option, replace the meat with tofu and use vegetable broth instead of beef broth.
- To make the soup heartier, add more low-carb vegetables like bok choy or spinach.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
