Carb-Free Vietnamese Pho

3 January 2017
This is a carb-free and low-calorie tweak of pho.  Using spiralized zucchini and daikon in place of the traditional rice noodle, you cut the calories by almost 40%.  It doesn’t hurt that the broth takes only 30 minutes and requires no special equipment!

As seen in: New Year’s Resolution-Proof Vietnamese Pho

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Carb-Free Vietnamese Pho
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to broil. Add onion halves (cut side down) and ginger and broil for 5 minutes or until just a bit charred.
  2. In a large, heavy-bottomed pot, add cinnamon stick, star anise, cloves, and coriander. Toast for 1 minute over med-high heat, then add mushrooms, onion, and ginger. Saute for 4-5 min, then add broth and soy sauce. Bring to a boil, then let simmer for 20 min.
  3. While the broth is cooking, prepare desired toppings and spiralize zucchini and daikon.
  4. Drain broth through a fine, mesh sieve into a large, heat-proof bowl. Set aside mushroom mixture.
  5. Add spiralized zucchini and daikon to a large serving bowl. Top with beef slices. Spoon broth over the "noodles", then add desired toppings (including mushroom mixture, if you like).
Recipe Notes

Some examples of toppings would be cilantro and/or basil, bean sprouts, chilis, scallions, Sriracha, and hoisin sauce.

4 Comments

  • Reply Home Cooked Menus 8 January 2017 at 8:03 pm

    That’s it! We need to best friends immediately. 🙂 I’m going to make this next week. If I hadn’t already done all my food prep, I’d make it this week.

    • Reply Chava 9 January 2017 at 6:18 am

      Let me know what you think of it! I need to get in the habit of weekly food prep.

      • Reply Home Cooked Menus 9 January 2017 at 2:45 pm

        Sous vide has been the key to that for me. I went to Costco, got 4 different meats, came home and seasoned, vacuum packed them, frozen them. Now I just drop them in water.

        • Reply Chava 9 January 2017 at 2:48 pm

          That makes sense! I’ll give it a try. I did that for my “10 Days of Sous Vide” series, but for some reason it didn’t occur to me I could do it for batch cooking. Duh!

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