LOW CARB Vietnamese Beef Pho Noodle Soup
Qetoe Kitchen
2
15 minutes
2 hours
340
asian
Noodles
This LOW CARB Vietnamese Beef Pho is the ultimate winter comfort bowl—fragrant clear broth, tender slices of beef, fresh herbs, and thick white Qetoe noodles. All the flavour of traditional pho, without the carbs.
Ingredients
1 Packet of Qetoe Noodles
- 500g beef soup bones (marrow or knuckle)
- 1 onion, halved
- 1 thumb-sized piece of ginger, halved
- 2 star anise
- 1 cinnamon stick
- 3 cloves
- 1 tsp coriander seeds
- 1 tbsp fish sauce
- Salt, to taste
- 5 cups water
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- 200g beef sirloin or eye fillet, very thinly sliced
- Fresh Thai basil
- Bean sprouts
- Fresh coriander
- Red chili, thinly sliced
- Lime wedges
- Optional: Hoisin and sriracha (if not strict keto)
Directions
- Broil the aromatics: Char the onion and ginger over open flame or under grill for 5–10 mins until slightly blackened.
- Build the broth: In a large pot, combine bones, charred onion and ginger, spices, fish sauce, and water. Bring to a boil, then simmer gently for at least 2 hours. Skim any foam.
- Strain the broth: Remove bones and solids. Taste and adjust seasoning with salt or more fish sauce.
- Prepare noodles: Rinse Qetoe Noodles and warm gently in hot water. Drain and divide between 2 bowls.
- Assemble pho: Add raw thinly sliced beef over noodles. Pour steaming hot broth over top to cook the beef.
- Top it off: Add bean sprouts, herbs, chili, and a squeeze of lime. Serve immediately with extra garnishes on the side.
