Learn how to make a clear, aromatic, and flavourful broth for keto pho! From homemade beef balls to keto noodles and sauces, there is no guilt here! Just a bowl of authentic pho made the traditional way! So authentic, even my mom and dad approves!
Watch the the full video with tips to make your own perfect bowl! Best served 10+ hours after cooking time. Waiting until the next day will be even better!
Where To Buy:
Stainless Steel Beer Filter (300 micron mesh)
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Stainless Steele Twit Lock Tea Ball Strainer Spice Infuser
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Julian Bakery Pure Monk Liquid, 2 fl oz (60 ml) https://www.amazon.com/dp/B07X1FPD28/ref=cm_sw_r_awdo_0603QTA0GEBH98BM866K
Allulose (20 lbs):
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The Ultimate Keto Pho | Tips To A Clear, Aromatic, And Flavourful Pho Broth | Phở Tái Bò Viên
Serves 8-10
1/2 lb ribeye steak, thinly sliced
1/2 lb boneless beef steak, thinly sliced
1 recipe of Ann’s homemade keto beef balls
8 lbs beef bones* (The more the merrier)
12 quarts water
4 medium onion, divided**
1 large knob ginger, sliced
2 medium or large green daikon (or white daikon/jicama), chopped into chunks (optional)
1 bag (100g) pho spice mix (clove, coriander seed, fennel, cinnamon sticks, star anise, cardamom, licorice)
2 Tbsp sea salt (to taste)
2-3 Tbsp Red boat fish sauce*** (optional, to taste)
Pure monk liquid (a few drops) or powdered allulose (to taste)
4 stalks green onion, divided (green parts thinly sliced; white parts kept whole, about 2-3 inches)
Cilantro, roughly chopped
Bean sprouts
Thai basil
Culantro/Sawtooth Coriander
Lime wedges
Thai chilli peppers
Keto hoisin sauce (optional)
Keto sriracha (optional)
Beef Bone Options
🦴 Marrow
🦴 Knuckle
🦴 Femur
🦴 oxtail
Homemade Keto Beef Balls:
Keto Flat/Pho Noodles:
Kelp Noodle Recipe (Watch For Softening Instructions)
Keto Noodle Playlist:
*Traditionally, beef pho broth can be a mix of the following bones: marrow, femur, knuckle, and/or oxtail. I normally use a mix of what is available at the market. If I have a budget in mind, I will mix knuckle and marrow with chicken bones. In this video, I have decided to use knuckle, oxtail and pork bones. There were some talks about it in a couple of my Facebook groups regarding taste and authenticity. I’ve decided to try using pork bones in my pho broth for the first time and have shared my results with you.
**Use 3 medium yellow onion to char for the broth, and thinly slice 1 medium onion for garnish.
***If adding fish sauce directly to the broth, add it just before serving. Or, offer it as a condiment on the table.
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https://www.patreon.com/ketoasianflavours
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This article is for informational purposes and should not replace advice from your doctor or other medical professional.
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A Content Media Specialist with a degree in Computer Science. I combine technical expertise with deep industry knowledge to create engaging content that connects consumers with the health and wellness space.
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