Keto-ized PHO

Rating: 5 out of 5.

This PHO recipe is simple, easy, and Keto-ized.  All ingredients will follow a Keto and low-carb diet, but you can certainly customize to tailor to your dietary plan and household preference.  Getting as much veggies as possible into a flavorful broth that will help us detox after some big meals was my driving force behind this version. Plus, my toddlers love veggies that are sautéed or mixed in with noodles, so the whole house wins with this recipe. Lets get started!

Creates 15 large servings. Macros per serving: 42 calories, 4g Protein, 5g net carbs

Ingredients:

  • Beef Bone Broth 32oz
  • Organic Beef Stock 32oz
  • Vietnamese Pho Noodle soup spice paste 50g
  • ½ onion, chopped
  • 2 tbsp ground ginger
  • 1 tbsp minced garlic
  • 2 tbsp Avocado Oil
  • 2 packages of Pasta Zero Spaghetti Shaped shirataki 8oz
  • 1 bundle of Bok Choy
  • Broccolini 6oz
  • Snow peas 6oz
  • 1 yellow squash
  • 1 zucchini
  • 1 bundle of asparagus
  • Salt and pepper to taste

Garnish and Sauce Options:

  • Ground Fresh Chili Paste (sambal oelek
  • Liquid Aminos
  • Soy Sauce
  • Rice Vinegar
  • Sriracha sauce
  • Cilantro, chopped
  • Fresh limes
  • Basil leaves
  1. Create your Broth: Pour your bone broth, beef stock, and 64 oz of water into a large stock pot and allow time to bring to a boil.
  2. As your broth is set to a high heat and slowing coming to a boil, you can start with your noodles. This step is completely optional, but it will help with the flavor and texture of your noodles.

3. Boogie Hack: Cut a slit in the corner of your noodle packages and drain the excess water. Pour into the pan at a medium heat and start tossing around your noodles with a fork or tongs. You are cooking out excess water which keeps the noodles from sticking together in a large clump and provided a bit of texture to the noodle. You will know you are done when you slide the noodles around the pan and the water has mostly evaporated. You will also notice the noodles come apart much easier now. Once complete, set aside in a bowl.

Keep out of reach from hungry toddlers or you will have no noodles left for your PHO

4. As your broth is boiling, blending, and smelling amazing, start chopping your onion. You can either drop right into the pot or follow my Boogie Flavor Addition. Sauté your chopped onions in a pan with butter, ground ginger, garlic, salt, pepper, and avocado oil. If you chose to skip the sautéed onion step, drop in your garlic and ginger into the pot along with your raw onions and move on to step 6.

5. While your onions are getting a nice sauté in the pan, wash your veggies in preparation for chopping, dicing, and trimming.

6. PHO Broth Base: Drop your sautéed onion in the broth, cover with a lid, and now you have your base. From this point on, you can follow along with me or create your own path. Pick your protein, or no protein, Pick out your veggies, as much or as little as you want. It is your world my boogies, I’m just helping you learn how to live in flavor and style in the kitchen.

Chopping your veggies. It is good to have a knowledge of how long certain veggies take to boil and what chop or trim is best for each veggie as well.  See image above for example.    

8. MOM Hack: This step is optional as well. I notice my toddlers eat their veggies at a higher consumption when they are either bite size or easily picked up in straw-like form. So I took some extra time to chop the stems of the broccolini off. From experience I have learned this extra step keeps the toddlers eating all of their food and not just the florets and discarding the rest.

9. Drop your Veggies: Back to knowing how long each veggie takes to boil. Asparagus, zucchini, and broccolini take 5 minutes, so I add those in first. Yellow Squash takes 4 minutes so I drop them in next. Cover with a lid.

10. Boc Choy and Snap Peas only take 2 minutes so I add them in last and turn off the heat, still covering with my lid. And that’s it guys!! You are all set! Remember those noodles you set aside. Now is the time to add to your bowl, garnish and sauce the shit out if it!!!

11. Garnish and Sauce:  Here you can add anything from the options above. Basil leaves in my opinion are a Must along with fresh squeezed lime juice. Everything else is just a flavor pop! I would love to hear what your bowl preferences are! How did you make this dish your own?

Here is the section you are looking for! The part where we list all of the ingredients and instructions at the bottom without reading the hard work of the blogger LOL I used to do the same thing. Judgement free zone! But you’re still a little shit and Boogie still loves you. xoxo

Ingredients:

  • Beef Bone Broth 32oz
  • Organic Beef 32oz
  • Vietnamese Pho Noodle soup spice paste 50g
  • ½ onion, chopped
  • 2 tbsp ground ginger
  • 1 tbsp minced garlic
  • 2 tbsp Avocado Oil
  • 2 packages of Pasta Zero Spaghetti Shaped shirataki 8oz
  • 1 bundle of Bok Choy
  • Broccolini 6oz
  • Snow peas 6oz
  • 1 yellow squash
  • 1 zucchini
  • 1 bundle of asparagus
  • Salt and pepper to taste

Garnish and Sauce Options:

  • Ground Fresh Chili Paste (sambal oelek
  • Liquid Aminos
  • Soy Sauce
  • Rice Vinegar
  • Sriracha sauce
  • Cilantro, chopped
  • Fresh limes
  • Basil leaves

Instructions:

  1. Create your Broth: Pour your bone broth, beef stock, and 64 oz of water into a large stock pot and allow time to bring to a boil.
  2. As your broth is set to a high heat and slowing coming to a boil, you can start with your noodles. This step is completely optional, but it will help with the flavor and texture of your noodles.
  3.  Boogie Hack: Cut a slit in the corner of your noodle packages and drain the excess water. Pour into the pan at a medium heat and start tossing around your noodles with a fork or tongs. You are cooking out excess water which keeps the noodles from sticking together in a large clump and provided a bit of texture to the noodle. You will know you are done when you slide the noodles around the pan and the water has mostly evaporated. You will also notice the noodles come apart much easier now. Once complete set aside in a bowl.
  4. As your broth is boiling, blending, and smelling amazing, start chopping your onion. You can either drop right into the pot or follow my Boogie Flavor Addition. Sauté your chopped onions in a pan with butter, ground ginger, garlic, salt, pepper, and avocado oil.  If you chose to skip the sautéed onion step, drop in your garlic and ginger into the pot along with your raw onions and move on to step 6.
  5. While your onions are getting a nice sauté in the pan, wash your veggies in preparation for chopping, dicing, and trimming.
  6. PHO Broth Base: Drop your sautéed onion in the both, cover with a lid, and now you have your base. From this point on, you can follow along with me or create your own path. Pick your protein, or no protein, Pick out your veggies, as much or as little as you want. It is your world my boogies, I’m just helping you learn how to live in flavor and style in the kitchen.
  7. Chopping your veggies. It is good to have a knowledge of how long certain veggies take to boil and what chop or trim is best for each veggie as well.  See image above for example.    
  8. MOM Hack: This step is optional as well. I notice my toddlers eat their veggies at a higher consumption when they are either bite size or easily picked up in straw-like form. So I took some extra time to chop the stems of the broccolini off. From experience I have learned this extra step keeps the toddlers eating all of their food and not just the florets and discarding the rest.
  9. Drop your Veggies: Back to knowing how long each veggie takes to boil. Asparagus, zucchini, and broccolini take 5 minutes, so I add those in first. Yellow Squash takes 4 minutes so I drop then in next. Cover with a lid.
  10. Boc Choy and Snap Peas only take 2 minutes so I add them in last and turn off the heat, still covering with my lid. And that’s it guys!! You are all set! Remember those noodles you set aside? Now is the time to add to your  bowl, garnish and sauce the shit out of it!!!
  11. Garnish and Sauce:  Here you can add anything from the options above. Basil leaves in my opinion are a Must along with fresh squeezed lime juice. Everything else is just a flavor pop!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: