Keto Vietnamese Beef Pho Soup (SOY-FREE)

Ingredients

• 8 cups Beef broth
• 2 lbs Beef chuck roast
• 3 each Star anise
• 1 each Cinnamon stick
• 4 each Cloves
• 2 inch piece Ginger
• 2 tablespoons Fish sauce (Nuoc Mam)
• 1 tablespoon Swerve Sweetener
• 16 oz Konjac noodles
• 1 cup Bean sprouts
• 1 each Jalapeno
• 4 each Lime wedges
• 1/4 cup Cilantro
• 1/4 cup Mint leaves

Instructions

1. 1In a large heavy-bottomed pot, combine the 8 cups of beef broth, the 2 lbs of beef chuck roast, the 3 each star anise, the 1 each cinnamon stick, the 4 each cloves, and the 2 inch piece of ginger. Bring this mixture to a rolling boil over high heat (approximately 212°F / 100°C), then immediately reduce the heat to low.
2. 2Cover the pot and let the mixture simmer gently for at least 2 hours, maintaining a temperature just below boiling (approximately 185-205°F / 85-96°C), until the 2 lbs of beef chuck roast is very tender when pierced with a fork. The broth should become very aromatic during this time.
3. 3Carefully remove the cooked 2 lbs of beef chuck roast from the pot and place it on a cutting board; use two forks to shred the beef into bite-sized pieces. Strain the broth through a fine-mesh sieve set over a clean bowl or pot, discarding all solids (the 3 each star anise, 1 each cinnamon stick, 4 each cloves, and 2 inch piece of ginger), then return the strained broth to the pot.
4. 4Add the 2 tablespoons of fish sauce and the 1 tablespoon of Swerve sweetener to the strained broth, stirring well to combine. Keep the broth warm over very low heat while you prepare the remaining ingredients.
5. 5Rinse the 16 oz of konjac noodles thoroughly under cold running water, then place them in a separate pot of boiling water (212°F / 100°C) and cook for exactly 3 minutes. Drain the 16 oz of konjac noodles well in a colander.
6. 6Thinly slice the 1 each jalapeno into rounds, wash and separate the 1 cup of bean sprouts, and roughly chop the 1/4 cup of cilantro and the 1/4 cup of mint leaves.
7. 7Divide the drained 16 oz of konjac noodles evenly among four serving bowls, then top the noodles with the shredded 2 lbs of beef chuck roast, the 1 cup of bean sprouts, and the sliced 1 each jalapeno. Ladle the hot, seasoned broth from the pot over the ingredients in each bowl, then garnish each with the chopped 1/4 cup of cilantro and 1/4 cup of mint leaves.
8. 8Serve the Keto Vietnamese Beef Pho Soup immediately with the 4 each lime wedges on the side for squeezing into the soup.

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