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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
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
5
servings
Calories
172
kcal
Author
Tasha
Ingredients
The Broth (4-5 servings)
5-6
beef soup bones
browned and roasted - the more connective tissue, the better!
½
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
½
Jalapeno
sliced
½
Scallion
chopped
US Customary
-
Metric
Instructions
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.
Notes
Only 3g carbs per serving!
Nutrition
Calories:
172
kcal
|
Carbohydrates:
3
g
|
Protein:
25
g
|
Fat:
5
g
|
Sodium:
2342
mg
|
Potassium:
461
mg
|
Fiber:
0
g
|
Sugar:
1
g
|
Net Carbs:
3
g