The first time I ate Beef Pho was at a neighbourhood Vietnamese eatery and I feel in love with the fragrant, warming and nourishing soup. Beef Pho requires many ingredients to bring out the flavour but the broth and the spices are crucial to the soup.To keep it low carb, I have substituted noodle for zucchini noodles.
After being diagnosed with insulin resistance late in 2013, I was prescribed a rigid meal plan. I have adapted the classic recipe into an Easy Low Carb Beef Pho that can be enjoyed at lunch or dinner.

It may be too rare for your liking, if so, cook the meat in the broth first before serving. As a die-hard foodie, I created this blog of tasty and easy to prepare healthy recipes with the aim of curbing the condition.
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If you like the soup, it’s a good idea to prepare a bath of the fragrant broth and keep it in small quantities in the freezer for future use.

In the meantime, assemble the bean sprouts, coriander, lemon wedges and fresh chilli on a plate for garnish.
Ladle the broth then add thinly sliced beef and garnish with bean sprouts, coriander and fresh chilli.

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