Our fan Sarah is cooking up a keto-friendly Pho Show! You can, too! Check out how it's possible with our Miracle Noodle Fettuccine.
"Low-carb, gluten-free Pho! Still can't get over the flavor of this delish and 30 minute Vietnamese noodle soup! Crazy that it's this tasty and completely low-carb, gluten-free, and made with wholesome ingredients!"
4 cups bone broth
1/4 cup of fish sauce
2 tbsp fresh, finely chopped ginger
4-5 stalks chopped green onion
1/2 cup of mushrooms
1 lb chicken
2 packages Miracle Noodle Fettuccine
Fresh basil, cilantro, and lime for garnish
1. Heat the broth, along with the fish sauce, fresh ginger, jalapeño, green onion & mushroom. Let the pot simmer on low for 30 minutes for the flavor to develop!
2. In the meantime, coat the chicken in avocado oil and season it with the sea salt, then cook the chicken in a sauté pan over medium heat. When the chicken is done cooking, remove from heat & shred. At this same time, prepare the shiritaki noodles by draining, rinsing and sautéing!
3. To make the bowl of Pho, add a generous amount of shiritaki noodles to a bowl, and spoon the veggies and broth over the noodles. Then add the shredded chicken and garnish the bowl with fresh cilantro & basil leaves + a squeeze of fresh lime juice!Note: Can be made plant-based by subbing the bone broth for veggie broth & taking out the chicken for a vegetarian alternative!
Thanks to Sarah Klahr for sharing her recipe. She can be found at klahrskitchen.com.
Posted in RecipesPrint