Today I’m going to share my recipe for quick Keto pho. It’s a classic Vietnamese noodle soup that I know should be pronounced “fuh” like fun, but my heart still wants to pronounce “foh” like phone.
My son was home sick from school today, so we shared a noodle soup lunch.
Our diets are very different, his and mine. He had classic Mrs. Grass’s chicken noodle soup and I had the bowl of Keto pho that you are looking at. We each thought we had the best soup. (But only I was right.)
It’s because this Keto pho turned out really well
I made a simplified version of a quick pho recipe that I found on the Kitchn. Authentic pho is an all day affair where you make the special infused broth from scratch. If you want to go that route, here is a great recipe from Jen Reviews.
But you can get very close to it by infusing store bought beef broth with the same aromatics.
To make this Keto pho broth, you mix beef broth with onion, fresh ginger, cinnamon sticks, coriander seeds, fish sauce and soy sauce or coconut aminos. You bring it to a boil and then simmer the broth for 30 minutes. Pour the broth through a sieve to remove the aromatics and you’ll have yourself some very passable Vietnamese pho broth.
But what are those suspiciously normal looking soup noodles?
I used low carb shirataki noodles for this recipe. Shirataki noodles are made from a strange root that cannot be digested, so they have zero net carbs per serving. Odd but true. They don’t taste like much of anything on their own, so this flavorful soup is the perfect use for them. With that one small change to the recipe, the net carb count for this soup went from 70g all the way down to 3g.
Once you’ve got your broth, the rest of the soup comes together very quickly.
So to make up the soup, you split your shirataki noodles between 4 large bowls. Top the noodles with thinly sliced strips of sirloin steak and then pour the hot broth into the bowls to cook the meat and heat the noodles. Then top each bowl with sliced scallions, cilantro and lime juice.
And that’s all it takes.
You just need a short list of ingredients and 40 minutes to make this tasty Vietnamese noodle soup. And each bowl of Keto pho has just 241 calories and 3g net carbs. So it’s a wonderfully flavorful bowl of noodle soup that you can eat guilt free on your low carb diet.
Now if I could only get my persnickety kid to agree with me on this one…
Beef Shirataki Noodle Pho
This low carb beef pho recipe uses shirataki noodles to keep the carb count down to 3g net carbs.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
- 2 onions, peeled and quartered
- 1 (2 inch) piece ginger, peeled and quartered
- 3 cloves garlic, peeled
- 1 (3-inch) whole cinnamon sticks
- 2 teaspoons whole coriander seeds
- 6 cups beef broth
- 1 tablespoon coconut aminos or soy sauce
- 1 tablespoon fish sauce
- 1/2 pound sirloin steak, sliced very thinly
- 16 oz shirataki noodles, rinsed
- 2 scallions, sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1 lime, quartered
- hot srirachi sauce, optional
1. Mix together all broth ingredients in a large soup pot. Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low. Cover and continue simmering for 30 minutes to give time for all the spices and aromatics to infuse in the broth.
2. While the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through.
3. Remove the beef from the freezer and immediately use your sharpest knife to slice the beef into very thin slices. Slice across the grain, and aim for slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.
4. Add the shirataki noodles to a colander and rinse with warm water.
5. After the broth has simmered for 30 minutes, strain out the aromatics with a sieve. Return to the soup pot. Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.
6. Divide the rinsed noodles between 4 serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth.
7. Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque.
8. Top each bowl with scallions and cilantro and squeeze 1 quarter lime into each bowl. Set out the hot sauce, if using.
- Calories: 241
- Fat: 9
- Carbohydrates: 5
- Fiber: 2
- Protein: 24
Keywords: Keto Pho, Low Carb Pho, Paleo Pho