Best Low Carb Vietnamese Pho Soup Recipes

LOW CARB KETO PHO RECIPE

Steps:

• Place the steak in the freezer for 30 minutes to make it easier to slice thinly.
• Meanwhile, heat a dutch oven over medium-high heat, WITHOUT oil. Add the star anise, cardamom pods, cinnamon sticks, cloves, coriander seeds, and ground ginger. Toast for 2-3 minutes, until fragrant.
• Add the bone broth and fish sauce. Stir together. Bring the pho broth to a boil, then simmer for 30 minutes.
• Meanwhile, use a spiralizer to make zoodles out of the zucchini. Divide the zucchini noodles among 4 bowls.
• Once the steak in the freezer is firm, take it out and slice very thinly against the grain. Place the steak on top of the zoodles in each bowl.
• When the broth is done simmering, stir in sweetener to dissolve (if using), and adjust salt to taste. Strain the broth into another pot or bowl. Discard the whole spices caught in the strainer.
• While broth is still simmering, immediately pour it over the prepared bowls, ensuring that you submerge the steak so that it cooks through. (Alternatively, you can stir the steak into the simmering broth first.)
• Garnish with toppings of your choice - Thai basil, cilantro, lime wedges, jalapeno or chili pepper slices, scallions, and/or sriracha.

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

Steps:

• Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
• Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
• Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
• Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
• Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

LOW CARB VIETNAMESE PHO SOUP

Steps:

• Put all of the broth ingredients into a large sauce pan and bring to a boil. Reduce heat to med/low and simmer gently for 15 minutes. Pour broth through a strainer and discard the solids. Return the strained broth to the saucepan.
• Bring the the broth to another boil. Add white onion and bok choy and cook just until the bok choy is limp (2 minutes). You can then add the steak strips and the shrimp to the boiling broth. Cooking very briefly, just until the steak is med/rare and shrimp is heated or cooked. Turn off heat. Immediately add the sliced green onions.
• Pour into two large soup bowls. Allow everyone to add their own fresh bean sprouts and cilantro (or basil or mint) leaves to taste. Cut lime in quarters and squeeze over each bowl to taste. You can also add a little red chili sauce (from the asian food isle) if you like.
• You can use this same basic recipe, but substitute thinly sliced chicken or pork instead of the beef (just make sure they are cooked through). If you don't mind upping the carbs, add some cooked rice noodles as well.