Low Carb Pho – Vietnamese Beef Noodle Soup

• Meat

  • 5 Beef soup bones
  • 1 Flank steak

• Produce

  • 1 cup Bean sprouts
  • 6 slices Ginger, fresh
  • 3 slices Jalapeno
  • 1 Lime
  • 1 Onion
  • 1 Scallion
  • 1 Thai basil

• Condiments

  • 3 tbsp Fish sauce

• Pasta & Grains

  • 1 Shirataki noodles

• Baking & Spices

  • 1 tbsp Salt
  • 1 Star anise

• Liquids

  • 1 gal Water

Found on ketogasm.com

Description

Ingredients

• 5-6 beef soup bones, browned and roasted (the more connective tissue, the better!)
• 1 Onion, halved and charred
• Fresh Ginger, 6 slices
• Salt, 1 tablespoon
• Fish Sauce, 3 tablespoons
• Star Anise, 2 pods
• Water, 1 gallon
• Shirataki Noodles, rinsed
• Flank Steak, 1/4 pound raw thinly sliced
• Bean Sprouts, 1 cup
• Lime, 1 Wedge
• Thai Basil, 3-4 leaves
• Jalapeno, 3-4 slices
• Scallion, 1/2 chopped

Directions

• Preheat oven to 425 degrees F.
• Cover beef bones in water and boil for 15 minutes in a large stockpot on the stovetop while the oven preheats. Discard water.
• Place parboiled beef bones and onion on baking sheet or casserole dish and roast for 45 -60 minutes, until bones are browned and onion is blackened.
• Toss bones, onion, fresh ginger, salt, fish sauce, star anise and fresh water into pressure cooker.
• Set pressure cooker to high pressure for 2 hours. If you are using a stovetop, you will simmer for 6-8 hours instead.
• Strain broth with fine colander.
• Place shirataki noodles and meat of choice in bowl, pour broth over the top into bowl while it is still very hot.
• Stir and let sit until raw meat is no longer pink and noodles are cooked, 1 to 2 minutes.
• Serve with condiments and veggies of choice on the side.

Nutrition