Keto Vietnamese Pho

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

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My take on Vietnamese Pho

by:

0.0 rating
  • GF
  • DF
Vietnamese Pho. After seeing everyone raving about it and never tasted one before, I decided to try to make it. I used a previous batch of home made bone broth, saving a lot of time (this is why having a frozen batch is so handy and helpful) on the cooking process. I am very happy with this recipe. It demands more work and time than my usual easy breezy recipes, but it is worth it
  • Difficulty:Intermediate
  • Prep Time:10 mins
  • Cook Time:30 mins
  • Serves:1
  • Freezable:No

Nutrition per portion

Ingredients
  • 1 1/2 cup chicken or beef broth/stock (home made or store bought)
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 star anise
  • 1 cinnamon stick
  • 1 tbsp fish sauce
  • 2 tbsp chopped coriander
  • 1 tsp chopped mint
  • 100 g beef steak (I used fillet) thinly sliced
  • 1 small bok choi
  • 2 shitake mushrooms, sliced
  • 3 tbsp bean sprouts
  • 2 small broccoli florets (I used tender stem)
  • salt and black pepper to taste
  • 1/2 cup shirataki noodles
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 2 cloves
  • 1 cardamom seed
Method
  • In a pan add the broth/stock, garlic, star anise, cinnamon, ginger, fennel, coriander, cloves, cardamom, fish sauce, coriander and mint
  • Let it reach boiling point, stirring occasionally
  • Boil on medium heat until reduced in 1/3 (15 minutes to 20 minutes)
  • In the mean time, put the shirataki noodles in cold water with vinegar for 10 minutes, drain and pat dry
  • Dry fry the shirataki noodles for 5 min and set aside
  • In the mean time, season the steak and fry a couple of seconds on each side, rest it
  • Fill a pan with water, season with salt and heat it on high heat until boiling
  • Cook the veggies for 3 minutes, until cooked but still al dente and reserve
To assemble:
  • Reheat the broth/stock
  • Strain the broth/stock
  • Put the broth/stock in a soup dish or bowl
  • Add the shirataki noodles
  • Arrange the veggies on top
  • Arrange the beef slices on top of the noodles
  • Add sliced chilies and coriander leaves
  • Eat while still hot

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