Backpacking around Vietnam with Funnyman in 2010 was one of our best holidays ever! I recall having pho bo (pronounced “fuh” – not “foo” or “foh”) for the first time in Hanoi – and I was blown away! I happily slurped it down numerous times as we travelled from north-to-south over those 3 weeks! Now, many years later and hardcore into my low-carb lifestyle, I wanted to relive those awesome memories. I created a quick 15-minute low carb pho bo using the (konjac / shirataki) ‘noodles‘ from the UK company Eat Water’s range to make it low-carb friendly. I LOVE THIS.
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Carbs 6.9g | Fat 15g | Protein 31g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Easy Phở Bo (Keto)
- 400 g (14.1 oz) konjac noodles, noodle shape
- 1 TB lard
- 2 rump steaks, (approx. 130g / 4.6oz) each
- 2 star anise
- 2 cinnamon sticks
- 2 tsp whole black peppercorns
- 2 whole cloves
- 2 tsp whole coriander seeds
- 750 g (26.5 oz) beef stock, (best-quality)
- 1 thumb-size piece fresh ginger, peeled and sliced
- 1 tsp fish sauce
- 1 lime, juice of
- 40 g (1.4 oz) bean sprouts
- 1 red chili, thinly sliced
- generous handful mint leaves
- generous handful coriander leaves
- Remove the konjac noodles from the packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. And when you think you have rinsed it enough - rinse some more! Place the noodles into a pan of simmering water over low heat while you make the pho.
- Heat the lard in a separate pan and once hot, sear both sides of the steaks until browned. Remove and set aside to rest.
- Using a non-stick, deep-based pan, toast the star anise, cinnamon sticks, peppercorns, cloves and coriander seeds until fragrant. Pour in the beef stock and add the sliced ginger. Bring to the boil, then reduce to a simmer for 3-4 minutes. Remove the pan from the heat and allow the stock to infuse for 10 minutes.
- Strain the fragrant broth (discarding all the whole spices and ginger) into a clean pan and place on a low heat. Stir in the fish sauce and lime juice.
- Drain the warm noodles and divide between two bowls. Pour the broth into the bowls.
- Slice the steaks thinly and add to the bowls. Top each bowl with bean sprouts, sliced chili, mint and coriander leaves.
- Tuck in and ENJOY! (NOTE: The hot broth will ever-so-slightly partially cook the steak strips. If the idea of eating uncooked meat like this doesn’t sit well with you, simply fry the steaks until done to your liking and slice after at least 10 minutes of resting before adding to the broth.)
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 285Kcal / 1192kJ
Celery (may be present in beef stock - check label)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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