April 01, 2019
Phở or pho is a traditional Vietnamese soup consisting of broth, noodles, herbs, and beef or chicken. This low carb version has only 5g of net carbs by substituting traditional rice noodles with AMAZING LOKARB™ Angel Hair Shirataki Noodles. The secret to making great pho is the broth - we used a commercial broth in this version but you could make this dish even more spectacular with your own home made beef broth.
AMAZING LOKARB Angel Hair Noodles - 2 or 3 pouches
1.5 tbsp coconut or olive oil
2 inch piece of fresh ginger, sliced
1 large onion, chopped
5 cloves garlic, minced
5 cinnamon sticks
3 whole star anise
4 cardamom pods, smashed
10 cups water
4 cups beef broth
2 tbsp fish sauce
1 tbsp erythritol or stevia (optional)
1 pound flank steak
handful of mung bean sprouts
2 jalapeños, sliced
1 cup fresh basil leaves
1 lime, cut into wedges
Place a large stock pot over medium heat. Add oil and once hot add onion, ginger, garlic, cinnamon, star anise, cloves, and cardamom. Sauté the onions and spices for about 10 minutes, stirring to brown the onions on all sides.
Pour in the water, beef broth, fish sauce, and stevia. Bring to a simmer. Then lower the heat if needed, and simmer for at least 60 minutes.
Meanwhile, flash-freeze the flank steak for 30 minutes. It should be frozen on the outside, yet still mostly thawed on the inside. Slice the steak against the grain into paper-thin pieces.
Use a skimmer to remove the spices out of the broth (try to leave most of the onions). Then arrange the mung bean sprouts, sliced jalapeño, lime wedges and basil on a serving plate.
Add AMAZING LOKARB ™ Angel Hair Noodles to the broth and cook for 2-3 minutes.
Turn off the heat and stir in the thin pieces of beef. They should be thin enough to cook in the hot broth without additional heat.
Arrange the mung bean sprouts, sliced jalapeño, lime wedges, and basil onto a serving plate as garnishes.
Serve pho into bowls and add your desired garnishes.
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