Low Carb Keto Pho

This easy Low Carb Keto Pho is a comforting, flavorful soup perfect for a quick and nourishing meal. Made with rich beef bone broth, warm aromatic spices, and tender steak, it’s served over zucchini noodles for a keto-friendly twist. Customize with fresh herbs, lime, and chili for extra heat and bold flavor!

Ingredients Needed

Pho Broth:

• 4 whole star anise
• 2 whole cardamom pods
• 2 whole cinnamon sticks
• 2 whole cloves
• 1 tbsp (15g) coriander seeds
• 1 tsp (5g) ground ginger
• 8 cups (1.9L) beef bone broth
• 1 tbsp (15ml) fish sauce
• 1 tbsp (15g) monk fruit allulose blend (optional, to taste)
• Sea salt (optional, to taste)

Pho Soup:

• 12 oz (340g) flank steak (trimmed; or sirloin)
• 2 large zucchini (courgettes), spiralized into zoodles

Optional Pho Toppings:

• Thai basil
• Fresh cilantro (coriander)
• Lime wedges
• Red chili pepper slices (or jalapeño)
• Scallions (spring onions)
• Sriracha

How To Make Low Carb Keto Pho

1. Freeze the steak: Place the steak in the freezer for 30 minutes to make slicing easier.
2. Toast the spices: Heat a Dutch oven or large pot 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.
3. Prepare the broth: Add the beef bone broth and fish sauce. Stir and bring to a boil. Reduce heat and let it simmer for 30 minutes.
4. Make the zoodles: While the broth simmers, spiralize the zucchini (courgettes) into noodles and divide them among 4 serving bowls.
5. Slice the steak: Once firm, remove the steak from the freezer and slice it very thinly against the grain. Place the slices on top of the zoodles in each bowl.
6. Strain the broth: When the broth is done simmering, stir in the sweetener (if using) and adjust salt to taste. Strain the broth into another pot, discarding the whole spices.
7. Assemble the pho: While still hot, immediately pour the broth over the prepared bowls, ensuring the steak is fully submerged to cook through. Alternatively, you can stir the steak into the simmering broth first.
8. Garnish and serve: Top with your choice of Thai basil, cilantro, lime wedges, chili pepper slices, scallions, and sriracha. Serve hot and enjoy!

Recipe Tips

• Slice the steak very thinly: Freezing it for 30 minutes makes slicing easier. Thin slices cook quickly in the hot broth.
• Toast the spices for extra flavor: Heating the spices in a dry pan brings out their deep, rich aroma, making the broth more fragrant.
• Use high-quality beef bone broth: A good broth is key to a rich and flavorful pho. Homemade or store-bought, choose one with a deep beefy taste.
• Pour boiling broth over the steak: The broth needs to be very hot to cook the steak properly. If unsure, let the steak cook briefly in the simmering broth first.
• Keep the toppings fresh: Add Thai basil, lime, and chili just before serving for the best flavor and texture. Fresh herbs make a big difference!

How To Store and Reheat Leftovers?

• Refrigerate: First, let the leftover pho broth cool to room temperature. Store the broth and steak separately from the zoodles in airtight containers. The broth and steak will stay fresh in the fridge for up to 4 days.
• Freeze: Pour the cooled broth into freezer-safe containers and freeze for up to 3 months. Store the steak separately, but avoid freezing the zoodles as they become mushy. To use, thaw the broth in the fridge overnight and reheat until hot before serving with fresh zoodles and steak.
• Reheat: Pour the broth into a microwave-safe bowl and heat in 30-second intervals until hot. Do not microwave the steak or zoodles—add them after heating the broth.

Nutrition Facts

Serving Size: 1 of 4 servings (2 cups)

• Calories: 218
• Total Fat: 5.3g
• Saturated Fat: 2.5g
• Cholesterol: 50mg
• Sodium: 1100mg
• Potassium: 600mg
• Total Carbohydrate: 7.8g
• Dietary Fiber: 3g
• Sugars: 4.3g
• Protein: 32.9g

Check out More Recipes:

• Low Carb Keto Chicken Florentine Soup
• Low Carb Keto Chicken Stir Fry Recipe
• Low Carb Keto Ground Beef Stroganoff Recipe