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.
How to Make It
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.
Ingredients
- 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