Low Carb Vietnamese Pho Soup
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
NutritionHomemade Broth
- 4
- 1
- 1
- 1
- 1teaspoon minced fresh ginger
- 2teaspoons soy sauce
- 1⁄2teaspoon sesame oil
- 1⁄8
Pho soup
- 6ounces sirloin steaks (Slice very thin across the grain)
- 10
- 1⁄4medium white onion (thinly sliced)
- 4
- 1
- 1cup bean sprouts
- 1
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DIRECTIONS
- 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.
- 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.
- 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.
- 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.
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