There's nothing quite as satisfying as a really good bowl of pho. That broth! So I decided to make a low-carb version with shirataki noodles. They hold up great and make for an awesome bowl of shirataki noodle pho.
Pho is All About The Broth!
The most important part of this recipe is the broth. Don't skimp on the seasonings and make sure you carefully follow the directions to char the onion and ginger and heat the spices until fragrant. This is super important to make a flavorful broth.
You can also ad or remove whatever spices you like. These are just what I chose based on my pho recipe research. Feel free to customize to your liking.
I love to use my homemade bone broth as the stock for this recipe. I'm always on the lookout for new ways to incorporate bone broth into our diets given all of the amazing health benefits of bone broth. I think this shirataki noodle pho is probably the most delicious way I've found to get it in!
When it comes to toppings, you can literally add whatever you want!
Common pho toppings include:
- Fresh herbs (cilantro, mint, and/or Thai basil)
- Bean sprouts
- Lime wedges
- Thinly-sliced chiles (Thai bird chiles or jalapeños)
- Thinly-sliced onions (green onions or white onions)
- Sauces (hoisin and/or sriracha)
- Thinly-sliced veggies (carrot, cabbage, etc.)
Add whatever tastes good to you. Some folks omit the noodles or replace them with more veggies. Some decide to just go with meat and broth. That's what's so fun about Pho, you can customize it to your mood and your taste.
You can serve this soup as a main dish or as a side. You can even do a soup and salad combo. I think it would pair well with a tomato and avocado salad, green salad, or even a Caesar.
If you do decide to make this shirataki noodle pho, I'd love to know what you think!
Shirataki Noodle Pho (Keto, Paleo, GFDF)
- 1 Large White Onion Peeled and Halved
- 3-inch Piece Fresh Ginger Halved Lengthwise
- 5 Star Anise
- 4 Whole Cloves
- 3 3-inch Cinnamon Sticks
- 2 Cardamom Pods
- 1 Tablespoon Whole Coriander Seeds
- 8 Cups Bone Broth or Stock
- 1 Tablespoon Sweetener
- 2 Teaspoons Fish Sauce
- Fine Sea Salt to Taste
- 8 Ounces protein very thinly sliced (steak, chicken, pork, or shrimp)
- 7 Ounces uncooked shirataki noodles
Your Garnish of Choice:
- Fresh herbs cilantro, mint, and/or Thai basil
- Bean sprouts
- Lime wedges
- Thinly-sliced chiles Thai bird chiles or jalapeños
- Thinly-sliced onions green onions or white onions
- Sauces hoisin and/or sriracha
- Thinly-sliced veggies carrot, cabbage, etc..
- Char the onions and ginger under the broiler for about 7-10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
- Heat the anise, cloves, cinnamon, cardamom, and coriander to a large stockpot over medium-high heat until fragrant (about 3 minutes).
- Add in the charred onion, ginger, and bone broth. Continue cooking until the broth reaches a simmer.
- Reduce heat to medium-low, cover, and continue to simmer for at least 30 minutes.
- Strain the onions, ginger, and spices. Stir in the fish sauce and sweetener and season to taste with salt.
- Rinse the shirataki noodles.
- Assemble and serve!