Indonesian Beef recipes

Keto Vietnamese Beef Soup (Pho Bo Khong Pho)

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Beef Pho Without Pho (Pho Bo Khong Pho)

Experience the rich and comforting flavors of traditional Vietnamese pho with a twist, as we present a delightful Beef Pho Without Pho, or Pho Bo Khong Pho. This innovative recipe combines the robust essence of beef broth with tender cuts of meat, garnished with fresh herbs and vibrant condiments. Perfect for those following a keto or low-carb diet, this dish is both satisfying and adaptable. Let’s dive into creating this flavorful bowl of soup.

Ingredients:

  • 500 grams beef bones (with marrow)
  • 250 grams beef shank (whole)
  • 250 grams thinly sliced beef (sukiyaki style)
  • 2 large onions
  • 4 cloves garlic
  • 1 large piece of ginger
  • 1 star anise
  • 1 cinnamon stick
  • 5 cloves
  • 1 stalk green onion
  • 1 stalk celery
  • A pinch of cilantro leaves
  • A pinch of mint leaves
  • A pinch of Vietnamese basil
  • Fish sauce, to taste
  • 2 limes
  • Bird’s eye chili, sliced (to taste)
  • Bean sprouts (optional, for later stages)

Instructions:

  1. Prepare the Aromatics:
    Begin by roasting one of the large onions, garlic cloves, and ginger. Place them under a broiler or over an open flame until they are charred. Remove any blackened parts, then set aside.

  2. Roast the Bones:
    Preheat your oven to 375°F (190°C). Arrange the beef bones on a roasting pan and roast them for 30 to 45 minutes, or until they develop a deep brown color. This step enhances the depth of flavor in your broth.

  3. Simmer the Broth:
    In a large pot, bring water to a boil. Add the roasted bones along with the charred onion, garlic, and ginger. Include the beef shank whole, star anise, cloves, cinnamon stick, green onion, celery, and a splash of fish sauce. Reduce the heat to a low simmer and cook for about 2 hours. Adjust the flavor with additional fish sauce if needed.

  4. Prepare the Meat:
    Remove the beef shank from the pot and let it cool slightly. Slice the shank into thin strips and place them in individual serving bowls. For a traditional touch, arrange the thinly sliced beef (sukiyaki) on top.

  5. Finish the Soup:
    Bring the broth back to a rolling boil. Ladle some of the hot broth over the sliced beef in the bowls, allowing the heat to cook the raw slices of beef. The hot broth will also warm the meat through.

  6. Garnish and Serve:
    Garnish your soup with fresh herbs, including cilantro, mint, and Vietnamese basil. Add a few slices of bird’s eye chili for a spicy kick. Serve with lime wedges on the side and bean sprouts if you’re in the later stages of your diet.

Enjoy your Beef Pho Without Pho, a delicious, aromatic soup that’s sure to satisfy your cravings while keeping things keto-friendly. Perfect for a warming meal, this dish is a testament to the versatility and depth of Vietnamese flavors.

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