Why You’ll Love This Low Carb Vietnamese Pho Soup Recipe
When I crave a flavorful and satisfying meal, this Low Carb Vietnamese Pho Soup is my go-to. The aromatic broth fills my kitchen with mouthwatering scents, and I can’t resist the warmth it offers on a chilly day.
I love how customizable it is; I can easily swap in my favorite proteins or veggies. Plus, it’s low in carbs, making it a perfect option for my diet.
Each bowl is a delightful mix of textures and tastes, from tender shrimp to crunchy bean sprouts. Trust me, this soup doesn’t just nourish my body; it also warms my soul.
Ingredients of Low Carb Vietnamese Pho Soup
When it comes to making a delicious bowl of Low Carb Vietnamese Pho Soup, having the right ingredients on hand is key. It’s all about that rich, aromatic broth and fresh toppings that bring the dish to life.
You’ll find that this recipe isn’t only straightforward but also allows you to mix and match according to what you have available or your personal taste preferences. I mean, who doesn’t love a meal that you can customize on a whim?
Let’s explore the list of ingredients you’ll need to whip up this delightful soup.
Ingredients:
- 4 cups good quality chicken broth (or homemade)
- 1 star anise (or 1/4 teaspoon anise seeds, fennel seeds, or caraway seeds)
- 1 cinnamon stick
- 1 teaspoon garlic, minced
- 1 teaspoon minced fresh ginger
- 2 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon crushed red pepper flakes
- 6 ounces sirloin steaks (thinly sliced across the grain)
- 10 medium frozen shrimp (or fresh, if you prefer)
- 1/4 medium white onion (thinly sliced)
- 4 leaves bok choy
- 1 green onion (sliced into little rounds)
- 1/4 cup basil (or 1/4 cup mint leaves)
- 1 cup bean sprouts
- 1 small lime (for squeezing over the soup)
Now, while the ingredients are pretty straightforward, you might want to reflect on a few things before you start cooking. For instance, if you can’t find fresh herbs like basil or mint, dried versions work in a pinch, but they won’t have the same bright flavor.
And if you’re not a fan of shrimp, feel free to swap in chicken or pork; just make sure it’s cooked through. The beauty of this recipe is its flexibility.
Plus, if you’re feeling adventurous, you could even add some veggies like bok choy or mushrooms to amp up the nutrition.
How to Make Low Carb Vietnamese Pho Soup
Making Low Carb Vietnamese Pho Soup is a delightful culinary adventure that’s surprisingly easy to start, even if you’re not a kitchen whiz. Start by grabbing 4 cups of good quality chicken broth. You can use homemade if you’re feeling ambitious, but store-bought works just fine.
Pour that broth into a large saucepan and toss in 1 star anise—if you’re short on star anise, 1/4 teaspoon of anise, fennel, or caraway seeds will do the trick. Add a cinnamon stick, 1 teaspoon of minced garlic, and 1 teaspoon of minced fresh ginger to elevate your broth’s aroma. Now, for a hint of flavor, mix in 2 teaspoons of soy sauce, 1/2 teaspoon of sesame oil, and a pinch (1/8 teaspoon) of crushed red pepper flakes.
Bring the whole mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes. It’s during this time that your kitchen will start smelling like a cozy Vietnamese bistro—trust me, you’re going to want to take a moment to appreciate it.
Once your broth has simmered to perfection, it’s time for the fun part: straining it. Carefully pour the broth through a strainer to remove all the solids, and then return the beautiful liquid back to the saucepan—this is where the magic happens.
Bring it back to a boil and toss in 1/4 of a medium white onion (thinly sliced) and 4 leaves of bok choy. Cook those for just about 2 minutes, until the bok choy is nice and limp. Now, add in 6 ounces of thinly sliced sirloin steak and 10 medium frozen (or fresh) shrimp.
Here’s a pro tip: don’t let them cook for too long! You want the steak to be medium-rare and the shrimp just heated through. As soon as they’re ready, turn off the heat and sprinkle in 1 sliced green onion for that fresh crunch.
Now comes the best part—serving. Pour the steaming broth into two large bowls and let everyone customize their own bowl of pho. They can add fresh bean sprouts, and a handful of basil or mint leaves—whatever strikes their fancy.
And don’t forget the lime. Squeeze a wedge over the soup to brighten all those flavors. You might even want to keep some chili sauce on hand for those who like a little kick.
This dish isn’t just a meal; it’s an experience, a chance to connect with flavors and textures in every spoonful. So, roll up your sleeves and jump in; you’re about to impress yourself with your culinary skills.
Low Carb Vietnamese Pho Soup Substitutions & Variations
Although traditional pho is beloved for its rich flavors, there are plenty of substitutions and variations you can explore to suit your taste or dietary preferences.
For instance, instead of sirloin, I often use thinly sliced chicken or pork. If you’re feeling adventurous, try shrimp, tofu, or even mushrooms for a vegetarian option.
You can also switch out bok choy for spinach or kale. Instead of traditional noodles, spiralized zucchini or shirataki noodles work wonderfully.
Finally, don’t hesitate to experiment with different herbs like cilantro or Thai basil to add unique flavors that you’ll enjoy even more!
Additional Tips & Notes
While preparing your Low Carb Vietnamese Pho, remember that the quality of your broth makes a significant difference in flavor. If you can, opt for homemade broth—it’s worth the effort!
Also, don’t skimp on the fresh herbs; they really elevate the dish. When slicing your meat, make sure it’s thin for quick cooking.
If you’re feeling adventurous, try adding more spices like cloves or cardamom for an extra kick. For a richer taste, drizzle a bit more sesame oil before serving.
Finally, enjoy the process—Pho is all about personalizing and savoring each bowl! Enjoy your cooking experience!