Easy Low-Carb Vietnamese Pho
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