Low Carb Vietnamese Pho Soup Recipes

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

Steps:

• Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
• Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
• Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
• Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
• Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

LOW CARB VIETNAMESE PHO SOUP

Steps:

• 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.

VIETNAMESE PHO (LOW-FAT)

Steps:

• Place stock, cinamon, star anise and ginger in large saucepan. Add 2 cups water and bring to boil, then reduce and let simmer for 15 minutes.
• Place noodles in heatproof bowl and cover with boiling water to soften, drain and set aside.
• Strain stock, discarding solids and return to heat. When boiling add bok-choy and cook 1-2 minutes.
• Divide noodles and beef amongst serving bowls and pour very hot stock over.
• Serve with mint, corander, chopped chilli and onions.