Total Carb count for one bowl w/ miracle noodles aka shirataki noodles: 8 carbs
Now this is a modified Pho with the best taste ever! On a cold day this is my go to. Slurping noodles and the heat of Siracha you just can’t beat this slow cook Vietnamese dish.
Bone broth soup – 4 lbs of beef bones, star of anise 2 pods -OR- you can use anise from the produce isle cut it use half this is to get the depth of the licorice taste for good Pho. 2 cinnamon sticks, 2 1/2 TBSP of fish sauce preferably Squid brand, 4 whole garlic cloves peeled, one large white onion peeled and cut in half, about 4 TBSP Ginger fresh peeled and sliced thin , 1 TBSP of salt, one container of organic chicken broth and 3 quarts of water.
Goodies in the soup:
1 1/2 lbs of thinly sliced beef top sirloin, 1 cup of cilantro, 1/2 cup of chopped green onion, 1 1/2 cups of bean sprouts, organic micro greens,Thai Basil leaves fresh, 1-2 limes cut into wedges, One deseeded and thinly sliced jalapeno, Siriacha for the table for those of us that need some heat, AND a package or two of miracle noodles depending on how many people you have on keto. If you don’t use reg rice noodles depending on my guests I will make both sometimes. Options are good!
Instructions for the bone broth:
Get a huge pot one that can hold at least 5 to 6 quarts of fluid. Start early this is better when it cooks for hours! You will also need a cookie sheet, foil, and a preheated oven at 425 degrees. Line your cookie sheet with foil lay your beef bones and onion you cut in two on there and then roast it in the oven for about 45 mins till the onion is gold and carmelized and the beef bones are a lil blackened. While you are baking those take out your mother of all pots and add the anise, fish sauce, cinnamon sticks, ginger, salt, chicken broth, and 3 quarts of water. You can put this pot on med low let the base of your broth start to cook then add your roasted onion and bones to the pot. Cook the hell out of it on med low heat for hours at least 4 to 6. The longer the better. Strain it carefully and keep the strained broth hot by keeping it on the stove on low heat. (PS I normally clean the meat off the bones and then save it in a separate container to make shredded beef with later that way nothing goes to waste.)
While you have your bone broth going on the stove top you can wash and chop your garnishes aka soup goodies to add to your bowl. I like to put all mine in containers and then make it where people can grab and build their own bowl.
Traditionally the thin slices of beef go in raw and cook in the broth…BUT I am a freak when it comes to raw meat and food safety. So I generally sear mine a little first in a flat griddle before adding it to my soup. I keep the drippings from the beef for my miracle noodles.
So you cooked your thin slices of beef and have the pan set aside…now you rinse and boil your miracle noodles drain them really good then heat up the pan with the beef drippings throw the noodles in there and give them a nice quick fry. This plumps up the noodles and makes them chewy. Sometimes I also throw in a little liquid aminos but it’s up to you. Once you have a good pan sizzle remove the noodles and place them in your bowl. Now you can build your Pho.