Low Carb Pho – Vietnamese Beef Noodle Soup [Recipe]

Step 1

Preheat oven to 425 degrees F.

Step 2

Cover beef bones in water and boil for 15 minutes in a large stockpot on the stovetop while the oven preheats. Discard water.

Step 3

Place parboiled beef bones and onion on baking sheet or casserole dish and roast for 45 -60 minutes, until bones are browned and onion is blackened.

Step 4

Toss bones, onion, fresh ginger, salt, fish sauce, star anise and fresh water into pressure cooker.

Step 5

Set pressure cooker to high pressure for 2 hours. If you are using a stovetop, you will simmer for 6-8 hours instead.

Step 6

Strain broth with fine colander.

Step 7

Place shirataki noodles and meat of choice in bowl, pour broth over the top into bowl while it is still very hot.

Step 8

Stir and let sit until raw meat is no longer pink and noodles are cooked, 1 to 2 minutes.

Step 9

Serve with condiments and veggies of choice on the side.