I’ll do my best to avoid any pho puns here…

As the weather gets colder, nothing beats this easy to make and oh so fragrant beef pho! 🥣

Ingredients

1 ½ cups beef broth
0.8 lbs (375 g) thinly sliced beef for fondue
2 pkg shirataki / konjac noodles
1 ½ cups water
1 small onion
1/4 cup fresh ginger
1 Tbsp golden monkfruit sweetener
1 tsp fish sauce
1 tsp ground coriander
1 tsp kosher salt
4 whole cloves
4 green cardamom pods
4 star anis
2 cinnamon sticks

Optional to garnish: lime wedges, sesame oil, fresh cilantro, fresh mint, thai basil, bean sprouts, green onion, thai chili peppers, salt cured eggs (see our Salt Cured Egg Yolk recipe)

Yields: 4 servings
Per serving*:
Calories: 139
Net carbs: 5
Protein (grams): 22
Fat (grams): 3

Prep time: 10 min
Cook time: 40 min
Total time: 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Roughly chop the onion and thinly slice the fresh ginger. Place them on a greased aluminum lined baking sheet, then pop into the oven on broil fo a few minutes until they are lightly charred.

In a large pot over medium high heat, toast the cloves, cardamom pods, star anis and cinnamon sticks for 3 min or until fragrant.

Add the charred onion and ginger to pot, then cover with beef borth and water. Stir in the ground coriander powder.

Bring the pho to a boil, then reduce the heat to medium low and cover. Let simmer for 30 min, stirring occasionally.

Strain, keeping only broth. Stir in fish sauce, monkfruit sweetener and kosher salt.

Prepare the shirataki / konjac noodles according to package instructions.

Place 1/2 pkg of noodle in a bowl, then top with several slices of raw fondue beef.

Pour the still simmering broth over the beef and noodles.

Add your choice of garnish. I highly recommend some freshly squeeze lime juice, a drizzle of sesame oil and fresh herbs. Some grated salt cured egg yolk (see our Salt Cured Egg Yolk recipe) also works great!