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 shiitake noodles. They hold up great and make for a great bowl of pho.
8Ouncesproteinvery thinly sliced (steak, chicken, pork, or shrimp)
7Ouncesuncooked shirataki noodles
Your Garnish of Choice:
Fresh herbscilantro, mint, and/or Thai basil
Bean sprouts
Lime wedges
Thinly-sliced chilesThai bird chiles or jalapeños
Thinly-sliced onionsgreen onions or white onions
Sauceshoisin and/or sriracha
Thinly-sliced veggiescarrot, cabbage, etc..
Instructions
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!
Notes
For low-iron choose a non-red meat protein.For vegetarian substitute a vegetarian protein.Nutrition is calculated with chicken.