vietnamese beef pho

Simplified and Easy Keto Vietnamese Beef Pho

In Pho, the soup starts from the bones. The heart of your recipe is a hearty chicken or beef broth that is slowly boiled with onions and ginger.

At its point, the consomme/broth is flavored with selected spices: star anise, cloves, cardamom, fennel seeds and others, at the taste of the cook. You can feel free to play around with different flavors to change up the taste of this soup.

This soup is great on a cold day when you need a warm dish. It’s loaded with healing nutrients, such as vegetables, sprouted beans, and anti-inflammatory spices.

This low-carb dish uses zucchini noodles in place of traditional noodles. Zucchini is a good source of antioxidants, fiber, and nearly 20 different vitamins and minerals. 

keto vietnamese beef pho

A one-cup serving contains 2.8 grams of net carbs, which is much lower than traditional noodles! Research shows that zucchini may also protect against cancer (1).

This recipe also calls for broccoli, which is another superfood that has been shown to protect against cancer (2). Broccoli is also a good source of fiber, vitamins and minerals, and antioxidant flavonoids to help reduce inflammation, fight the common cold, and improve digestion. 

The protein and fat in this recipe comes from pork loins and eggs. When picking out pork, it’s best to buy a brand that is organic and free from antibiotics, hormones and added sugars.

Precooked and smoked meats tend to contain nitrates, which have been linked to cancer and should be avoided. They also usually include sugar to help enhance the flavor. Avoid this as well. 

You can always buy the meat of your choice and cook it at home before whipping up this soup. This will help you control the ingredients in your meat.  You’ll also want to use organic or grass-fed bones for your soup base. 

How To

To make, start by making the broth.

ingredients beef pho

Add the bones to a large pot. Add onion slices, leeks, ginger and star anise, cinnamon (optional), and add water and cook for two to three hours on low heat.

broth beef pho

Once half of the bone broth has been reduced (enough for 2 bowls of soup), remove the pot from the stove and strain the bones and vegetables.

strain bones beef pho

Now your broth should be just liquid without any solid particles. Put the broth back to the pot on low heat again.

Slice raw beef into thin slices. Chop green onions and jalapenos. Cut mushrooms into pieces then add mushroom in the broth pot.

ramen bowl beef pho

Prepare the zucchini noodles using a sharp knife or a vegetable spiralizer. Cook the zoodles lightly by dipping it in the boiling broth using a slotted spoon and quickly put it in a serving bowl to avoid overcooking it. Do the same thing for sliced beef.

zucchini beef pho

In your serving bowl with zoodles at the bottom, add sliced beef on top along with bean sprout, mushroom, jalapenos and green onions. Pour the hot broth on top and serve.

serve beef pho

If you love Vietnamese food, give this Vietnamese Bo Kho recipe a try too!

Keto Vietnamese Beef Pho

This traditional Vietnamese Pho soup is perfectly tailored to meet the keto diet needs. It is easy to prepare and will definitely get to be one of your top meals.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dinner
Cuisine: Keto, Low Carb, vietnamese
Keyword: vietnamese beef pho
Servings: 2
Calories: 226kcal
Author: Rayane Chehab, MS, RDN



  • 1 lb beef bones browned and roasted
  • 1/2 gallon water
  • 1 tbsp salt
  • 2 cloves garlic
  • 1 leek
  • 6 slices ginger fresh
  • 3 Star Anise
  • 1 stick Cinnamon
  • 1/2 cup onion chopped

The Ramen's Bowl

  • 4 oz Beef tenderloin raw
  • 1 Zucchini medium, to make noodles
  • 1 tbsp green onions
  • 2 oz Bean sprout sprouted
  • 4 mushrooms optional
  • 1 Jalapeno optional


  • The secret of making good soup is having good broth. Start by putting all the stock ingredients in a large pot. This means adding beef bones, onion, leek, ginger, garlic, star anise, cinnamon and salt in the pot. Add water and bring to boil.
  • Simmer this for 2-3 hours on low heat. When the broth has been reduced in half, just enough to make 2 bowls of soup, remove from the stove. Strain and discard the bones and vegetables. The broth should be clear without any solid residues. Put the broth back into the pot and keep it on low-heat.
  • Cut raw beef into thin slices. Chop green onions. Shred the zucchini to make zucchini noodles using a spiralizer. Slice mushroom (if using).
  • If you use mushroom in this recipe, add mushroom back into the broth pot and cook for a few minutes on low heat.
  • You can cook the zucchini noodles by simply dipping it in the boiling broth for 1 minute using a slotted spoon. Remove zoodles and place in a bowl. You can do the same for sliced beef to cook it. Do not overcook the beef or it will become too tough and chewy to eat.
  • In a bowl with cooked zucchini noodles at the bottom, add sliced beef on top along with green onions, bean sprout and mushroom. Pour the boiling broth into the bowl and serve. You can add a few slices of jalapenos for spiciness.


Nutrition Facts
Keto Vietnamese Beef Pho
Amount Per Serving
Calories 226 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 40mg13%
Sodium 5314mg231%
Potassium 857mg24%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 5g6%
Protein 19g38%
Vitamin A 301IU6%
Vitamin C 31mg38%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Simplified and Easy Keto Vietnamese Beef Pho
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