Low Carb Pho – Vietnamese Beef Noodle Soup [Recipe]

Now you can enjoy pho without the carbs! 
Course Dinner, Lunch, Main Course
Cuisine American, Asian, Vietnamese
Special Diet Dairy-Free, Gluten-Free
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 5 servings
Calories 172kcal
Author Tasha Metcalf


The Broth (4-5 servings)

  • 5-6 beef soup bones browned and roasted - the more connective tissue, the better!
  • 1/2 Onion charred
  • 1 tablespoon Fresh Ginger sliced
  • 1 tbsp Salt
  • 3 tbsp Fish Sauce
  • 2 pods Star Anise
  • 1 gallon Water

My Favorite Low Carb Pho Fixings (1 serving)

  • 5 packages Shirataki Noodles rinsed, 7 oz bags
  • 1.24 pound Flank Steak raw, thinly sliced
  • 1 cup Bean Sprouts
  • 5 sprigs Thai Basil
  • 1/2 Jalapeno sliced
  • 1/2 Scallion chopped


  • Preheat oven to 425 degrees F.
  • Cover beef bones in water and boil for 15 minutes in a large stockpot on the stovetop while the oven preheats. Discard water.
  • Place parboiled beef bones and onion on baking sheet or casserole dish and roast for 45 -60 minutes, until bones are browned and onion is blackened.
  • Toss bones, onion, fresh ginger, salt, fish sauce, star anise and fresh water into pressure cooker.
  • Set pressure cooker to high pressure for 2 hours. If you are using a stovetop, you will simmer for 6-8 hours instead.
  • Strain broth with fine colander.
  • Place shirataki noodles and meat of choice in bowl, pour broth over the top into bowl while it is still very hot.
  • Stir and let sit until raw meat is no longer pink and noodles are cooked, 1 to 2 minutes.
  • Serve with condiments and veggies of choice on the side.


Only 3g carbs per serving!


Calories: 172kcal | Carbohydrates: 3g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 2342mg | Potassium: 461mg | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 5.8mg | Calcium: 62mg | Iron: 2.2mg