LOW CARB KETO PHO RECIPE

 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 Besti Monk Fruit Allulose Blend (optional, to taste)
  • Sea salt (optional, to taste)

PHO SOUP:

  • 12 oz Flank steak (trimmed; or sirloin)
  • 2 large Zucchini (spiralized into zoodles)

OPTIONAL PHO TOPPINGS:

  • Thai basil
  • Cilantro
  • Lime Wedges
  • Red chili pepper slices (or jalapeno peppers)
  • Scallions
  • Sriracha
LOW CARB KETO PHO RECIPE


INSTRUCTIONS

  1. Place the steak in the freezer for 30 minutes to make it easier to slice thinly.
  2. 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.
  3. Add the bone broth and fish sauce. Stir together. Bring the pho broth to a boil, then simmer for 30 minutes.
  4. Meanwhile, use a spiralizer to make zoodles out of the zucchini. Divide the zucchini noodles among 4 bowls.
  5. 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.
  6. 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.
  7. 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.)
  8. Garnish with toppings of your choice - Thai basil, cilantro, lime wedges, jalapeno or chili pepper slices, scallions, and/or sriracha.

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