EASY KETO/LOW-CARB PHO
Pho is a traditional Vietnamese soup made with nourishing bone broth, meat, noodles,and tasty seasonings. To reduce the carbs, but not the deliciousness of this recipe, I've substituted zucchini noodles. To make it easy and economically, I've used ground beef and leaned on prepared fish sauce for flavor.
Ingredients
- 1/2 cup extra virgin olive oil
- 3/4 cup red onion, thinly sliced or chopped
- 2 tbsp garlic, minced
- 1 lb grass fed and finished, organic ground beef
- 2 tbsp fresh ginger, finely chopped/minced
- 3 cups chopped mushrooms
- 2 medium zucchini, noodled using a spiraling device
- 1/4 tsp ground corriander
- 1/4 tsp ground cinnamon
- 1/8 tsp ground clove
- 1/8 tsp ground cardamom
- 2 tsp mineral salt or to taste, depending on wether or not broth is salted
- 1/2 tsp black pepper
- 1/4 cup fish sauce I like Red Boat
- 4 cups beef bone broth
- 2 cups filtered water
- 3 cups basil leaves, roughly chopped
- 2 limes
- 1/3 cup scallions, chopped
Instructions
- Saute onion in olive oil over low/medium heat
- Add beef and continue to cook, stirring beef to break it apart.
- As beef cooks, stir in garlic, ginger, salt, and spices.
- When beef is cooked through, stir in mushrooms and continue cooking for five minutes.
- Add zucchini noodles, broth, water, and fish sauce.
- Gently simmer soup for 15-30 minutes.
- Finally, stir in basil leaves just before serving.
- Garnish with chopped scallions and lime wedges