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prep time

15 min
cook time

35 min
ready time

50 min

Keto Vietnamese Beef Pho Bo Soup

This beef pho soup is one of the best Keto Vietnamese recipes ever. It is a heartwarming dish perfect for cold weather. You can prepare this dish in under 45 minutes using staple Vietnamese ingredients.

What is pho bo soup?

In Vietnamese, pho means rice noodles, and bo means beef. Pho bo refers to beef noodle soup. Traditionally, this soup is prepared using an aromatic beef broth made by simmering charred aromatics like onions, ginger, and garlic with lemon grass and toasted spices, yielding a multi-leveled flavor profile. The soup also contains rice noodles, thinly sliced beef, and fresh herbs.

Is this Vietnamese recipes Keto

Authentic pho bo isn’t Keto-friendly because rice noodles are an essential element of the dish. This Keto pho bo recipe replaces rice noodles with daikon noodles. Daikon noodles are prepared by peeling thin strips off the root using a vegetable peeler and then blanching them in boiling water for a couple of minutes. The result is transparent veggie noodles that are very low-carb and look identical to rice noodles. All other ingredients used to make this Vietnamese soup are naturally Keto-friendly.

Is the beef in this recipe raw?

The steak’s doneness in this Keto pho bo soup depends on your preference. This recipe serves rare beef cooked by pouring hot broth over it. You can precook your steak to your liking, slice it into thin strips, then add it to the soup.

Can you prepare this dish ahead of time?

Unfortunately, you cannot. This soup is unique for its freshness from the various herbs. However, you can prepare the broth ahead of time and store it in the fridge for up to 3 days or in the freezer for up to a month. All the other components must be made before serving.

Net Carbs

4.4 g
Fiber

2.1 g
Total Carbs

6.5 g
Protein

37.6 g
Fats

17.8 g

334 cals

Quantity

Serving Size

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Daikon, raw

150 g
Beef steak, sirloin, no visible fat eaten

200 g
Star Anise, whole (for flavor only)

1 piece
Cinnamon Stick

1 piece
Peppercorns

0.5 1 tablespoon
Coriander Seed Ground Or Whole Dried

1 tsp
Onion (for flavoring only)

1 piece
Garlic (for flavoring only)

2 Clove
Ginger (not eaten)

1 slice
Lemongrass, raw (for flavoring only)

1 oz
Beef broth

2.5 cup
Fish sauce (nam pla or nuoc mam)

2 tbsp
Scallion Oil

2 tbsp
Scallions or spring onions, tops and bulb, raw

1 small - 3" long
Cilantro

0.25 cup
Basil

0.25 cup, whole pieces
Ground Fresh Chili Paste

2 tsp
Lime

2 wedge - 1/8 of 2" diameter

Step 1

Preheat your oven broiler to 200C/400 F and line a baking sheet with parchment paper. Peel the half onion and place it on the baking sheet. Peel the garlic cloves, slice them in half, and put them next to the onion. Add the ginger to the baking sheet unpeeled.
Step 2

Broil the aromatics for 3-5 minutes until slightly charred. Remove from the oven and set aside.
Step 3

Add the cinnamon stick, star anise, peppercorns, and ground coriander to a large soup pot. Place over medium heat and toast the spices until fragrant, approximately 1-2 minutes. Add the charred aromatics and lemongrass to the pot with the spices.
Step 4

Add the beef broth and bring to a boil over high heat. Reduce the heat to low, cover the pot, and let simmer gently for 30 minutes. Meanwhile, prepare the daikon noodles.
Step 5

Bring a medium-sized pot filled with water to a boil. Using a vegetable peeler, slice noodle-sized strips from the daikon. If the slices are too wide, you can cut the daikon in half length-wise, then carry on with peeling.
Step 6

Drop the daikon noodles into the boiling water and blanch for 2 minutes. Take 1 slice out and pinch it with your fingers. It’s ready when it has a bit of resistance but still broken when you pinch it. Don’t let the noodles overcook.
Step 7

Drain the noodles in a sieve and run them under cold water to stop the cooking process, then set them aside for assembly. Slice the beef as thin as possible, almost paper thin, and set aside. You can freeze your steak ahead of time for easier slicing.
Step 8

Once the broth has simmered for 30 minutes, mix in the fish sauce, taste the broth, and adjust the seasoning if needed. Strain the aromatics from the broth, return to a sauce pot, and keep over the lowest heat to stay hot for assembly.
Step 9

To assemble, divide the noodles into two bowls and top each with half the meat. Ladle the broth into the bowls. The broth's heat will cook the beef to rare or medium rare, depending on its thickness.
Step 10

Add 1 tbsp of scallion oil to each bowl. Thinly slice the scallion and add it to the bowls. Garnish with fresh cilantro and basil, and chili paste. Add lime wedges and serve.

Keto Vietnamese Beef Pho Bo Soup

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