Backpacking around Vietnam with Funnyman in 2010 was one of our best holidays ever! I recall having pho bo (pronounced “fuh” – not “foo” or “foh”) for the first time in Hanoi – and I was blown away! I happily slurped it down numerous times as we travelled from north-to-south over those 3 weeks! Now, many years later and hardcore into my low-carb lifestyle, I wanted to relive those awesome memories. I created a quick 15-minute low carb pho bo using the (konjac / shirataki) ‘noodles‘ from the UK company Eat Water’s range to make it low-carb friendly. I LOVE THIS.
Remove the konjac noodles from the packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. And when you think you have rinsed it enough - rinse some more! Place the noodles into a pan of simmering water over low heat while you make the pho.
Heat the olive oil in a separate pan and once hot, sear both sides of the steaks until browned. Remove and set aside to rest.
Using a non-stick, deep-based pan, toast the star anise, cinnamon sticks, peppercorns, cloves and coriander seeds until fragrant. Pour in the beef stock and add the sliced ginger. Bring to the boil, then reduce to a simmer for 3-4 minutes. Remove the pan from the heat and allow the stock to infuse for 10 minutes.
Strain the fragrant broth (discarding all the whole spices and ginger) into a clean pan and place on a low heat. Stir in the fish sauce and lime juice.
Drain the warm noodles and divide between two bowls. Pour the broth into the bowls.
Slice the steaks thinly and add to the bowls. Top each bowl with bean sprouts, sliced chili, mint and coriander leaves.
Tuck in and ENJOY! (NOTE: The hot broth will ever-so-slightly partially cook the steak strips. If the idea of eating uncooked meat like this doesn’t sit well with you, simply fry the steaks until done to your liking and slice after at least 10 minutes of resting before adding to the broth.)
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
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Macro Details per serving
Nutritional Information per serving
Calories 285Kcal / 1192kJ
Fat 15g of which saturates 6.1g Carbohydrates 6.9g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 2.9g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 6.9g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Celery (present in homemade and store-bought beef stock)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.