A few weeks ago Mike and I had Pho for the first time at a local restaurant, Mr Pho. I have not been able to stop thinking about how it was full of flavor and delicious. It’s a little out of the way for me and not on any normal route. I decided to try and make my own…. after some research I found reviews for this product CỐT PHỞ BÒ® BRAND (BEEF FLAVORED "PHO" SOUP BASE), there are a few flavor options to chose from, but the beef soup base with tender filet Mignon sounded good to me. Here is my version of a Lower Carb Pho. The soup base carries most of the carbs, since I replaced the traditional rice noodles with shirataki noodles. I will work on finding another recipe that is lower in carbs, but just as easy. Traditional Pho takes about 8 hours to cook and get those deep flavors, this recipe is about an hour. I really enjoyed it and like the extra spice from the chili oil.
Lower Carb Filet Mignon Pho
4 cups Beef Broth
4 cups Water
5-6 TBs CỐT PHỞ BÒ® BRAND (BEEF FLAVORED "PHO" SOUP BASE)
1 seasoning packet from CỐT PHỞ BÒ® BRAND (BEEF FLAVORED "PHO" SOUP BASE)
1 TB low sodium Better than Bouillon Beef Base
1 whole medium Onion
2 oz thick sliced and peeled Ginger root
1-2 petite Bok Choy, sliced
1 1/2 cup Cremini mushrooms, thinly sliced
1 lb Filet Mignon, thinly sliced
1 pkg Pasta Zero Shiratki Fettuccine style noodles, depending on how much you like you may need 2 pkgs
Toppings: Bean Sprouts, Fresno chili, Green Onions, Chili oil, Hoisin sauce, Siracha, Cilantro, Lime, Jalapeño…
Place Filet Mignon in the freezer to get cold and slightly frozen. Doing this makes it much easier to slice very thin.
Put Beef broth, water, the onion whole and ginger root in a large soup pot. Add the Pho soup base paste (to start add 4-5 TBs as it can get salty), Beef Better Than Bouillon, and seasoning packet.
Bring to a soft boil, then turn down heat to simmer for about 30 minutes. Checking half way through to see if water or more Pho soup base needs to adjusted to your taste.
Remove the onion, ginger, and seasoning packet being careful not to tear it.
Add in the mushrooms and bok choy, bringing to a low boil for 15 more minutes.
Place a separate pot of water on the stove and bring to a boil.
While your soup is cooking remove filet from freezer and slice into very thin slices and set aside. The boiling broth will cook the thin slices in the individual soup bowls.
Follow directions on the Pasta zero package. Rinse under cold water several times before heating up in the separate pot of boiling water for 2-3 minutes and set aside.
Once soup has finished cooking remove from heat.
Divide noodles and raw filet slices into individual bowls. Pour boiling broth over the beef, the broth will cook the filet slice in the individual bowls.
Top with your desired toppings. I used bean sprouts, green onions, Fresno chilis, and chili oil.
Enjoy!
*Most of the carbs come from the Pho soup base, I will work hard to find a recipe that’s just as good, but has less carbs.
Approximate Nutritional Information
Servings: 10
Serving Size: 1 bowl
Calories: 265
Net Carbs: 24.7
Total Carbs: 25.7
Protein: 24.
Fiber: 1
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