Description
Keto Pho is a low-carb version of the traditional Vietnamese noodle soup, using zucchini zoodles instead of rice noodles while keeping the same aromatic, spice-rich beef broth and tender steak slices. It’s light, flavorful, and keto-friendly.
Ingredients
Pho Broth
4 whole star anise
2 whole cardamom pods
2 whole cinnamon sticks
2 whole cloves
1 tbsp coriander seeds
1 tsp ground ginger
8 cups beef bone broth
1 tbsp fish sauce
1 tbsp monk fruit allulose blend sweetener (optional)
Sea salt, to taste
Pho Soup
12 oz flank steak (or sirloin), trimmed
2 large zucchini, spiralized into zoodles
Optional Toppings
Thai basil
Fresh cilantro
Lime wedges
Red chili or jalapeño slices
Scallions
Sriracha
Instructions
- Place steak in the freezer for 30 minutes for easier slicing.
- Heat a Dutch oven over medium-high heat. Toast star anise, cardamom, cinnamon, cloves, coriander seeds, and ginger for 2–3 minutes until fragrant.
- Add bone broth and fish sauce. Bring to a boil, then reduce heat and simmer 30 minutes.
- While broth simmers, spiralize zucchini and divide among 4 serving bowls.
- Slice steak very thinly against the grain. Arrange over zoodles in bowls.
- Stir sweetener into broth if using; adjust salt. Strain broth, discarding spices.
- Pour hot broth over steak and zoodles to cook meat, or stir steak into simmering broth before serving.
- Garnish with desired toppings and serve immediately.
Notes
- For chicken pho, use chicken bone broth and thinly sliced chicken breast.
- Add bok choy or bean sprouts for extra texture.
- Spice it up with chili flakes or Thai chilies.
- Simmer lemongrass or cilantro stems for more aroma.
- Use homemade bone broth for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 980mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg
