Keto Vietnamese Pho? How come? Doesn’t it have noodles?
Yes, it has originally, but in my version I have used shirataki, which is totally keto.
Pho is a dish originally from Vietnam, that soon took over the world. There are many variations, designations and ways of making it, but one thing is common: the rich, clear, delicious broth that is the basis for the dish.
It is fragrant, beautifully seasoned with star anise, onion, cinnamon, cloves, cardamom, ginger, coriander and fennel seeds, among other ingredients that change according to region and personal preferences. Generally the onion and ginger are charred before making the broth, to add a depth of flavor.
The broth is made with beef/chicken/pork bones, with water and spices, simmering for hours.
I did not make the broth from scratch, I used my home made broth that I always have at hand. I did not char the onion/ginger.
Nonetheless, it was fantastic, a true explosion of flavors, very well-balanced and comforting.
Forgive me my Vietnamese friends, I know this is not the true Pho, but so damn well replaces it
My trick to make shirataki a great option, with no smell whatsoever: open the pack, rinse under cold water, transfer to a bowl with enough water to cover the noodles. Add 1 -2 tbsp of vinegar and let it rest for 10 to 20 minutes (or more if you like). Drain and pat dry. Dry fry for 5 minutes. Works beautifully
My take on Vietnamese Pho