Easy Low-Carb Vietnamese Pho

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5 from 135 votes

Easy Low-Carb Vietnamese Pho

30 minutes
Calories 620kcal

Ingredients

  • 8 cups beef broth (1.9 L/ 2 quarts - you can make your own)
  • 1 white onion (1.9 L/ 2 quarts - you can make your own)
  • 1 ginger root (1.9 L/ 2 quarts - you can make your own)
  • 2 cloves garlic (1.9 L/ 2 quarts - you can make your own)
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos
  • 1 pound eye of round roast (1.9 L/ 2 quarts - you can make your own)
  • 2 packages shirataki noodle (1.9 L/ 2 quarts - you can make your own)
  • green onions (1.9 L/ 2 quarts - you can make your own)
  • jalapeno chilies (1.9 L/ 2 quarts - you can make your own)
  • herbs (mixed
  • hot sauce (1.9 L/ 2 quarts - you can make your own)

Instructions

  • Place the beef in the freezer for 20 minutes to make it easier to slice.
  •  Under a broiler or over a gas flame char the onion and ginger for 5-7 minutes until they just start to blacken.
  • Add them to a large soup pot with the crushed garlic, fish sauce, and coconut aminos.
  • Pour in the broth.
  • Set the pot over medium high heat and bring to a boil.
  • Reduce to a simmer and cook 30 minutes.
  • Raise the heat to high to bring to a boil before adding the broth to the bowls.
  • Prepare your toppings and noodles.
  • Follow this guide for preparing the noodles.
  •  Once the broth has cooked 30 minutes and you have brought it back up to a boil carefully ladle it into the bowls on top of the noodles and beef.
  • The beef should start to turn brown immediately.
  •  Top the soup with your desired toppings.

Nutrition

Calories: 620kcal

Originally posted 2019-02-20 17:51:18.

Article Categories:
Dinner

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