Low Carb Pho – Vietnamese Beef Noodle Soup [Recipe]

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3.5 from 53 votes

Low Carb Pho – Vietnamese Beef Noodle Soup [Recipe]

3 minutes

Ingredients

  • 6 beef soup bones (browned and roasted, the more connective tissue, the better!)
  • 1 onions (halved and charred)
  • fresh ginger (browned and roasted, the more connective tissue, the better!)
  • salt (1 tablespoon)
  • fish sauce (browned and roasted, the more connective tissue, the better!)
  • star anise (browned and roasted, the more connective tissue, the better!)
  • water (1 gallon)
  • shirataki noodle (browned and roasted, the more connective tissue, the better!)
  • flank steak (browned and roasted, the more connective tissue, the better!)
  • beansprouts (1 cup)
  • lime (1 Wedge)
  • jalapeno chilies (browned and roasted, the more connective tissue, the better!)
  • scallions (1/2 chopped)

Instructions

  • Preheat oven to 425 degrees F.Cover beef bones in water and boil for 15 minutes in a large stockpot on the stovetop while the oven preheats.
  • Discard water.Place parboiled beef bones and onion on baking sheet or casserole dish and roast for 45 -60 minutes, until bones are browned and onion is blackened.Toss bones, onion, fresh ginger, salt, fish sauce, star anise and fresh water into pressure cooker.Set pressure cooker to high pressure for 2 hours.
  • If you are using a stovetop, you will simmer for 6-8 hours instead.Strain broth with fine colander.Place shirataki noodles and meat of choice in bowl, pour broth over the top into bowl while it is still very hot.Stir and let sit until raw meat is no longer pink and noodles are cooked, 1 to 2 minutes.Serve with condiments and veggies of choice on the side.

Originally posted 2019-02-20 18:24:48.

Article Categories:
Lunch

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