Pho is an incredibly delicious food, but it is often LOADED with sugar! Our Pho is made with our beef broth, Pho Starter - grass fed, grass finished beef bones simmered low and slow to develop that traditional Pho taste. With notes of basil, mint, ginger and star anise, Pho Starter is a delicious addition to the FOND line up.
15 Minute Low Carb Pho
Serves 2 | 280 Calories | 7.5g Fat | 46g Protein | 7.2g Carbs | 2.8 Fiber | 4.4 Net Carbs
- 1 Jar FOND Pho Starter
- 2 tsp. Fish Sauce or Soy sauce (optional)
- 8 Ounces Beef Flank Steak, thinly sliced
- 10 Ounces Zucchini Noodles
- 2 Scallions, thinly sliced
- 1 Thai bird chili, thinly sliced
- ¼ cup Cilantro Leaves
- ¼ cup Basil Leaves
- ¼ cup Mint Leaves
- Hoisin Sauce (low carb or homemade is best!)
In this recipe, we chose zucchini noodles because they are bright and delicious, and also add minimal taste to the broth. If you prefer, you can leave them out.
Prep your "fixins" - thinly slice the flank steak and saute the zucchini noodles *lightly* in a pan, you want them to just start to turn translucent. Then, transfer the noodles to a bowl, topping them with the thinly sliced steak and chilis.
Next, bring 1 jar of Pho Starter to a boil, reduce heat to a simmer, and add in the fish sauce. Carefully ladle the broth over the noodles and steak. You want the broth to submerge the beef so it poaches in the bowl.
Top with the herbs and the hoisin sauce if desired! Enjoy!