Beef Pho with Shirataki Noodles
A fragrant spiced beef broth with charred onion and ginger, ladled over shirataki noodles and paper-thin steak, then piled with fresh herbs, sprouts, chili and lime.
Nutrition per serving
1 large bowl- Net carbs
- 5.1g
- Calories
- 281kcal
- Protein
- 34g
- Fat
- 13g
- Total carbs
- 11 g
- Fiber
- 4.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken pho (phở gà): A lighter, clearer chicken broth with shredded poached chicken instead of thin-sliced beef.
- Add the whole chicken breasts to the broth for the last 15–20 minutes of simmering, until they reach 165°F (74°C). Lift them out, shred them and divide between the bowls before ladling over the strained broth.
Vegan tofu & mushroom: Vegetable broth spiced the same way, with tamari in place of fish sauce and seared tofu and shiitakes in the bowls.
- Simmer the broth as written, with tamari instead of fish sauce.
- Sear the tofu and shiitakes in the oil until golden, about 4–5 minutes per side for the tofu, and divide them between the bowls before adding the hot broth.
- Broth
- Bowls
- Toppings
- Nice to have (optional)
- Broth
- Bowls
- Toppings
- Nice to have (optional)
- Broth
- Bowls
- Toppings
- Also add
- Nice to have (optional)
Estimated cost $38.04 for 4 servings ($9.51 each) · how we estimate
Instructions
-
Char the onion halves and ginger: set them cut side up under a hot broiler, or hold them with tongs over a gas flame, for 5–8 minutes, turning, until blackened in spots. Rinse off any loose ash.
-
In a large pot over medium heat, toast the cinnamon, cloves and coriander seeds for 1–2 minutes, until fragrant. Add the broth, water, charred onion and ginger, fish sauce and sweetener. Bring to a boil, then partly cover and simmer gently for 30 minutes.
-
Meanwhile, freeze the steak for 20 minutes to firm it up, then slice it across the grain as thinly as possible. Prepare the shirataki: rinse well, boil 2 minutes and drain.
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Strain the broth and return it to the pot. Taste and season with salt or more fish sauce — it should be well seasoned, because the noodles and toppings are not. Bring it to a rolling boil.
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Divide the noodles between 4 deep bowls and lay the raw beef on top in a single layer. Ladle the boiling broth directly over the beef; it will turn from red to brown within a minute. If you prefer it fully cooked, swish the slices in the boiling pot for 30–60 seconds before adding them to the bowls.
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Serve with the bean sprouts, basil, cilantro, green onions, jalapeño, lime wedges and sriracha on the side for everyone to add as they like.
Tips for success
-
Star anise is the signature aroma of pho — add 2 whole pods with the cinnamon if you have them. - The charred onion and ginger are strained out, so only part of their carbs ends up in your bowl; the nutrition counts about half of the onion.
- Skip the hoisin sauce served with pho in restaurants — it is mostly sugar. A little sriracha and fresh lime give plenty of punch. For anyone pregnant, very young or immune-compromised, cook the beef through in the pot as described.
Nice to have, not needed
- Two star anise pods give the signature pho aroma — the cinnamon and cloves carry it without them.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Bring the broth to a rolling boil and ladle it over freshly prepared noodles, beef and herbs.
Prep tip: Freeze the strained broth in 2-cup portions; keep the noodles, beef and herbs separate and build each bowl fresh.
Refrigerate the strained broth up to 4 days or freeze up to 3 months. Keep the noodles, beef and herbs separate and assemble bowls fresh.
Variations
2 variations, each with its own ingredients and macrosChicken pho (phở gà)
ProteinA lighter, clearer chicken broth with shredded poached chicken instead of thin-sliced beef.
- beef broth → chicken broth
- sirloin or eye of round → boneless, skinless chicken breasts
5.1 g net · 189 kcal · 30 g protein · 3.9 g fat · ≈$4.36 per serving (same net carbs as the original)
Vegan tofu & mushroom
DietVegetable broth spiced the same way, with tamari in place of fish sauce and seared tofu and shiitakes in the bowls.
- beef broth → vegetable broth
- fish sauce → tamari
- sirloin or eye of round → firm tofu
- + 4 oz shiitake mushrooms
- + 1 tbsp avocado oil
8.6 g net · 214 kcal · 18 g protein · 12 g fat · ≈$5.01 per serving (+3.5 g net carbs vs the original)
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