Description
Hearty Vietnamese pho gets a low-carb makeover with spiralized zucchini noodles replacing traditional rice noodles. Rich bone broth simmered with aromatic spices delivers authentic flavor while keeping carbohydrates minimal for keto dieters seeking comfort without compromise.
Ingredients
Scale
Spices and Aromatics:
- 4 whole star anise
- 2 whole cardamom pods
- 2 whole cinnamon sticks
- 2 whole cloves
- 1 tablespoon (15g) coriander seeds
- 1 teaspoon (5g) ground ginger
Liquid and Flavor Enhancers:
- 8 cups (1.9 liters) beef bone broth
- 1 tablespoon (15 milliliters) fish sauce
- 1 tablespoon (15g) monk fruit allulose blend (optional, to taste)
- Sea salt (optional, to taste)
Main Ingredients and Garnishes:
- 12 ounces (340 grams) flank steak (trimmed; or sirloin)
- 2 large zucchini (courgettes), spiralized into zoodles
- Thai basil
- Fresh cilantro (coriander)
- Lime wedges
- Red chili pepper slices (or jalapeño)
- Scallions (spring onions)
- Sriracha
Instructions
- Chill the steak in the freezer for approximately 30 minutes to facilitate precise, thin slicing.
- Create an aromatic spice foundation by carefully toasting star anise, cardamom pods, cinnamon sticks, cloves, coriander seeds, and ground ginger in a dry Dutch oven or large pot over medium-high heat for 2-3 minutes until their fragrances intensify.
- Pour beef bone broth and fish sauce into the toasted spices, bringing the mixture to a rolling boil before reducing heat and allowing a gentle simmer for 30 minutes to develop complex flavors.
- While the broth develops, transform zucchini into delicate spiraled noodles and distribute evenly among 4 serving vessels.
- Extract the partially frozen steak and slice against the grain into gossamer-thin pieces, arranging them artfully atop the zucchini noodles.
- Enhance the broth with optional sweetener, adjusting seasoning to taste, then carefully strain to remove whole spices, preserving the rich, nuanced liquid.
- Ladle the steaming broth directly over the raw steak and zucchini noodles, ensuring the heat gently cooks the meat to a tender perfection.
- Embellish with vibrant garnishes including Thai basil, fresh cilantro, lime wedges, chili pepper slices, chopped scallions, and a drizzle of sriracha for an explosion of complementary flavors.
Notes
- Preserve the vibrant herb freshness by adding Thai basil, lime, and chili right before serving, ensuring maximum flavor and crisp texture.
- Choose a robust, high-quality beef bone broth that delivers deep, authentic flavor whether homemade or store-bought.
- Heat spices in a dry pan to unlock their intense aromatics, transforming the broth into a fragrant and complex base.
- Partially freeze the beef for about 30 minutes to simplify ultra-thin slicing, allowing rapid cooking when introduced to steaming hot broth.
- Pour boiling broth directly over thinly sliced steak, creating instant cooking magic while maintaining tender, delicate meat texture.
- Prep Time: 2 minutes
- Cook Time: 32 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 218
- Sugar: 4.3g
- Sodium: 1100mg
- Fat: 5.3g
- Saturated Fat: 2.5g
- Carbohydrates: 7.8g
- Fiber: 3g
- Protein: 32.9g
- Cholesterol: 50mg