Keto Vietnamese Beef Pho (Dairy-Free)

Ingredients

• 8 cups Beef broth
• about 450 g Beef chuck
• about 225 g Shirataki noodles
• 3 whole Star anise
• 1 stick Cinnamon stick
• 5.08 cm Ginger
• 2 tbsp Fish sauce
• 4 wedges Lime wedges
• 1 cup Bean sprouts
• 0.25 cup Cilantro
• 0.25 cup Green onions
• about 225 g Thinly sliced beef sirloin

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the 8 cups of Beef broth, the about 450 g of Beef chuck, the 3 whole Star anise, the 1 stick of Cinnamon stick, and the 5.08 cm Ginger. Bring the mixture to a rolling boil over high heat (approximately 100°C / 100°C). Once boiling, reduce the heat to low so the liquid maintains a gentle simmer, cover the pot, and cook for 2 hours, or until the beef chuck is very tender and easily shredded with a fork.
2. 2Carefully remove the cooked about 450 g Beef chuck from the pot and set it aside to cool slightly. Place a fine-mesh sieve over a clean large bowl or another pot, then carefully pour the broth through the sieve to strain out and discard the 3 whole Star anise, 1 stick Cinnamon stick, and 5.08 cm Ginger. Return the strained broth to the large heavy-bottomed pot. Once cool enough to handle, use two forks to shred the about 450 g Beef chuck into small, bite-sized pieces.
3. 3Open the package of about 225 g Shirataki noodles and drain any liquid. Transfer the noodles to a colander and rinse them thoroughly under cold running water for 1-2 minutes to remove their distinct odor. Place the rinsed about 225 g Shirataki noodles in a medium saucepan, cover them with fresh water, and bring to a boil over high heat (approximately 100°C / 100°C); boil for 2-3 minutes, then drain and rinse again under cold water.
4. 4Place the large heavy-bottomed pot with the strained broth over medium heat. Add the shredded about 450 g Beef chuck and the 2 tbsp Fish sauce to the broth. Stir to combine and heat the mixture until it is steaming hot, reaching an internal temperature of at least 74°C / 74°C, which should take about 5-7 minutes.
5. 5Evenly divide the prepared about 225 g Shirataki noodles among 4 individual serving bowls. Carefully ladle the hot broth with the shredded about 450 g Beef chuck over the noodles in each bowl.
6. 6Arrange the about 225 g Thinly sliced beef sirloin, the 4 wedges Lime wedges, the 1 cup Bean sprouts, the 0.25 cup Cilantro, and the 0.25 cup Green onions on top of the noodles and broth in each serving bowl. The heat of the broth will gently cook the thinly sliced beef sirloin as it sits.

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