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    You are in: Home / Recipes / Low Carb Vietnamese Pho Soup Recipe
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    Low Carb Vietnamese Pho Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Likkel's Note:

    I just discovered Pho Soup before I went low carb. I put together a few different recipes to get this lower carb version that does a good job and if you want you can add no-carb noodles (Just order some Miracle Noodles from their website) and it taste just like the soup sold at our local Pho Soup place! If you don't want to make your own broth, you can use a wonton soup base to make up 4 c.broth (I've use Dynastry Wonton Soup mix with good results). Enjoy! *Carb Facts for 3 servings: Cal. 199.8 Carbs 7.5g Fiber 1.6g Protein 20g

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    Ingredients:

    Servings:

    Units: US | Metric

    Homemade Broth

    Pho soup

    • 6 ounces sirloin steaks (Slice very thin across the grain)
    • 10 medium frozen shrimp (fresh is good, too)
    • 1/4 medium white onion (thinly sliced)
    • 4 leaves bok choy (optional)
    • 1 green onion (sliced into little rounds)
    • 1/4 cup cilantro (2 fresh sprigs) or 1/4 cup basil (2 fresh sprigs) or 1/4 cup mint leaf (2 fresh sprigs)
    • 1 cup bean sprouts
    • 1 small lime (to squeeze over soup)

    Directions:

    1. 1
      Put all of the broth ingredients into a large sauce pan and bring to a boil. Reduce heat to med/low and simmer gently for 15 minutes. Pour broth through a strainer and discard the solids. Return the strained broth to the saucepan.
    2. 2
      Bring the the broth to another boil. Add white onion and bok choy and cook just until the bok choy is limp (2 minutes). You can then add the steak strips and the shrimp to the boiling broth. Cooking very briefly, just until the steak is med/rare and shrimp is heated or cooked. Turn off heat. Immediately add the sliced green onions.
    3. 3
      Pour into two large soup bowls. Allow everyone to add their own fresh bean sprouts and cilantro (or basil or mint) leaves to taste. Cut lime in quarters and squeeze over each bowl to taste. You can also add a little red chili sauce (from the asian food isle) if you like.
    4. 4
      You can use this same basic recipe, but substitute thinly sliced chicken or pork instead of the beef (just make sure they are cooked through). If you don't mind upping the carbs, add some cooked rice noodles as well.

    Ratings & Reviews:

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    Nutritional Facts for Low Carb Vietnamese Pho Soup

    Serving Size: 1 (480 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 299.7
     
    Calories from Fat 134
    44%
    Total Fat 14.9 g
    23%
    Saturated Fat 5.3 g
    26%
    Cholesterol 63.9 mg
    21%
    Sodium 1879.5 mg
    78%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 5.0 g
    20%
    Protein 30.0 g
    60%

    The following items or measurements are not included:

    star anise

    frozen shrimp

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