If you're missing your favorite noodle soups, my keto pho soup is the answer. A traditional Vietnamese pho, is known for its rich, aromatic broth and hearty toppings. This recipe keeps all the comforting flavors without the high carbs and gluten.
With its deeply seasoned beef bone broth, tender sirloin steak, and fresh garnishes, this soup offers an authentic taste without compromising your keto macros.
Low-Carb Pho Soup
Unlike traditional pho which includes rice noodles and sugar-laden sauces, my keto version is built on low-carb ingredients:
- Rich, collagen-packed beef bone broth forms the flavorful base.
- Aromatic spices and fresh herbs infuse the soup with traditional depth.
- A sugar substitute replaces traditional sugar for keto compliance.
- Gluten-free soy sauce ensures it remains safe for gluten-sensitive individuals.
- Thin-sliced sirloin tip steak adds protein and satisfies cravings.
If you're looking for more keto-friendly soups, then you need to check out our Keto Soups collection.
Ingredients Needed
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The following are the ingredients you'll need to make this keto-friendly pho soup. Note that the full printable recipe is at the bottom of the page.
- Cinnamon sticks - Warm and sweetly spiced, they give the broth its signature depth.
- Cloves - Add a pungent, slightly sweet spice note.
- Coriander seeds - Offer a mild citrusy, earthy undertone.
- Star anise - Provides a distinctive licorice-like flavor essential to traditional pho.
- Cardamom pods - Contribute an herbal, slightly minty aroma.
- Fennel seeds - Enhances the beef broth with mild sweetness and licorice tones.
- Fresh ginger - Brings brightness and warmth flavor.
- Yellow onions - Add sweetness and depth when charred.
- Garlic cloves - Infuses the broth with roasted flavor.
- Shallot - Adds a hint of sweetness and complexity.
- Beef bone broth - The base that holds all the flavors.
- Gluten-Free fish sauce - Introduces salty umami and depth.
- Gluten-free soy sauce - Keeps it gluten-free while adding a salty, umami taste.
- Granulated sugar substitute - Maintains the balance of sweetness without the carbs.
- Salt
- Sirloin tip steak - Thinly sliced to cook quickly in the broth.
- Mung bean sprouts - Replaces rice noodles.
- Thai basil - Brings a peppery, slightly anise-like flavor.
- Cilantro - Adds herbal brightness.
- Jalapeños - Brings a mild, fresh heat.
- Thai red chilies - For those who want extra spice.
- Green onions - Adds a crisp bite.
- Lime wedges - Brightens the broth.
- Sriracha sauce - Optional for those who like extra heat and flavor.
How To Make This Gluten-Free Pho Soup
The Broth: Begin by toasting the cinnamon sticks, cloves, coriander seeds, star anise, cardamom pods, and fennel seeds in a dry pan over medium heat until they release their fragrance.
Next, char the fresh ginger, halved yellow onions, garlic cloves, and shallot over an open flame or on a dry hot pan until blackened on the surface. This adds deep, smoky flavor to the broth.
In a large stock pot, combine the beef bone broth with the toasted spices and charred aromatics.
Stir in the fish sauce, gluten-free soy sauce, granulated sugar substitute, and salt.
Bring everything to a boil, then reduce the heat to low and let it simmer for at least 2 hours to meld the flavors.
After simmering, strain the broth through a fine mesh sieve to remove the solids, resulting in a clear, aromatic broth.
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While the broth is simmering, prepare the sirloin tip steak by slicing it very thinly against the grain.
Once the broth is strained and brought back to a rolling boil, place the raw steak slices into serving bowls.
Pour the hot broth over the steak, allowing the heat to cook the meat instantly.
Top each bowl with fresh mung bean sprouts, Thai basil, cilantro, jalapeños, Thai red chilies, green onions, and lime wedges.
Offer Sriracha and extra lime juice on the side so everyone can adjust the heat and flavor to their liking.
Customization Tips and Variations
- Swap in zucchini noodles or shirataki noodles for a noodle-like texture.
- Add chili oil or more chilies for a spicier broth.
- Store broth and toppings separately for easy meal prep.
- Use leftover roast beef or brisket as an alternative protein.
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Keto Pho (Gluten-Free)
Experience the aromatic and comforting flavors of our keto pho soup, a twist on the traditional Vietnamese classic. This low-carb version is crafted with a rich, savory broth that infuses the soup with fragrant spices like star anise, cloves, and cardamon, creating a warm and inviting base. Instead of rice noodles, we use mung bean sprouts to keep the dish keto-friendly and gluten-free.
Ingredients
Keto Pho Broth Ingredients
- 3 whole cinnamon sticks (briefly toasted)
- 4 whole cloves (briefly toasted)
- 1 ½ tablespoons coriander seeds (briefly toasted)
- 3-inch piece of fresh ginger, sliced in half lengthwise (charred)
- 2 medium yellow onions, halved (charred)
- 10 cups beef bone broth
- 4 whole star anise (briefly toasted)
- 2 whole cardamom pods (briefly toasted)
- ¼ cup gluten-free fish sauce
- 2 tablespoons of granulated sugar substitute
- 4 garlic cloves (charred)
- 1 shallot, sliced in half ( charred)
- 2 teaspoons of salt
- 2 tablespoon of gluten-free soy sauce
- 2 teaspoons of fennel seeds ( briefly toasted)
Keto Pho Soup
- 2 pounds of raw, sirloin tip steak, thinly sliced
- 1 shallot, sliced in half ( charred)
- 3 cups of mung bean sprouts
- ½ cup of sliced Thai basil (garnish)
- 2 jalapeño, sliced (garnish)
- 1//2 cup of sliced cilantro (garnish)
- Lime wedges (garnish)
- 2-3 Thai red chilles (garnish)
- ¼ cup of sliced green onions (garnish)
- 1-2 tablespoons Sriracha sauce (optional)
Instructions
- Toast the Spices: In a dry pan over medium heat, briefly toast the cinnamon sticks, cloves, coriander seeds, star anise, cardamom pods, and fennel seeds. Toast until fragrant, about 2-3 minutes. Be careful not to burn them.
- Char the Vegetables: Place theginger, onions, garlic directly on a hot, dry pan. I like using a cast-iron skillet. Char them until they are blackened on the surface, which will take about 5-8 minutes. This step adds depth to the flavor of the broth.
Make the Keto Pho Broth
- Simmer the Broth: In a large pot, add the beef bone broth. Then, add the toasted spices, charred ginger, onions, garlic, and shallot to the pot.
- Season the Broth: Pour in the fish sauce, gluten-free soy sauce, and granulated sugar substitute. Add the salt.
- Cook the Broth: Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and let the broth simmer on low for at least 2 hours to allow the flavors to meld together. The longer you simmer, the more intense the flavors will be.
- Strain the Broth: After simmering, strain the broth through a fine-mesh sieve into another large pot or bowl to remove the solids. Discard the spices and vegetables.
Assemble the Pho Soup
- Prepare the Sirloin Tip Steak: While the broth is simmering, thinly slice the raw sirloin tip steak against the grain. Set aside.
- Cook the Steak: Bring the strained broth back to a rolling boil. In serving bowls, place a handful of the thinly sliced raw steak. Pour the boiling broth directly over the steak, which will cook the meat instantly.
- Add the Vegetables and Garnishes: Top each bowl with mung bean sprouts, Thai basil, cilantro, sliced jalapeño, green onions, and Thai red chilies. Add lime wedges on the side.
- Customize with Sauces: Serve the soup hot, allowing each person to add Sriracha sauce and additional lime juice to taste.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 5gSodium: 1800mgCarbohydrates: 4gNet Carbohydrates: 3.5gFiber: .5gSugar: 1gProtein: 25g
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