Mexican Keto Pho – A perfect fusion

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My very fragrant Mexican Keto Pho will have you coming back again and again!

This is a fusion that is perfection. Mexican and Vietnamese, a fabulous broth, fresh and fragrant, and beautiful textures.

I wanted to create an easy keto pho recipe that you can make easily at home without too much fuss. I hope you love it!

Keto Pho Ingredients

A great pho should have a nice clear consommé. The flavours should be rich and layered. Simmering bones and meat to create the broth and garnishing with spice, herbs and crunchy bits.

For the broth I have used beef neck bones and brisket. You can of course use any beef bones you prefer. The neck bones just add more delicious collagen to the pho.

As this is a Mexican keto pho recipe, I did of course add some Mexican spices and a guajillo chilli. The guajillo gives the soup a rich smokey, almost raisin flavour without adding heat to the soup.

Garnishes are absolutely what makes a great pho recipe! I love to add some sliced chilli, fresh mint and coriander and some bean sprouts. Honestly, though just add whatever you love.

Pho Origins

Pho originated in Northern Vietnam in the mid 1800s. Pho could be a Vietnamese adaptation of the French soup “pot au feu” a French beef stew.

Pho refers to noodles not the actual broth itself, so for my version I had to use some konjak noodles as a keto substitute.  In a dish like a pho the konjak or shiratiki noodles work so well.  

How does one pronounce “Pho” it sounds like fur or fuh.

Megan’s Phorritos!

Another variation that cannot be missed is my version of Mexican Keto Pho – Phorritos!  A combination of Mexican and Vietnamese in the form of a Pho Burrito!  It sounds amazing and let me tell you even tastes more amazing.

So, the idea is to fill a keto wrap with the pho filling then dip it in your broth. It is so good trust me.

Use my recipe for either the Cauliflower Wraps to make a phorrito. Or we have the amazing Mad Creations Keto Soft Wraps to make the perfect keto burrito. These keto wraps are so much like the real thing!

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LCHF Mexican Pho

Delicious Mexican Keto Pho in every mouthful. So easy, fragrant and spicy in every mouthful.

5 from 3 votes

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Prep Time: 1 hr

Cook Time: 5 hrs

Total Time: 6 hrs

Course: Dinner

Cuisine: Mexican

Recipe Category: Low Carb

Calories: 128kcal

Author: Megan Ellam

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Servings: 10 serves

MetricUS Customary

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Ingredients

• ▢ 500 g beef neck bones or beef soup bones
• ▢ 500 g beef brisket
• ▢ 1 tsp coriander seeds
• ▢ 1 tsp fennel seeds
• ▢ 1 tsp cumin seeds
• ▢ 1 tsp black peppercorn
• ▢ 3 whole cloves
• ▢ 2 cardamon pods split
• ▢ 1 star anise
• ▢ 1 cinnamon quill
• ▢ 1 guajillo chilli split
• ▢ 1 whole garlic
• ▢ 1 5cm ginger
• ▢ 1 medium onion skin on, quartered
• ▢ 200 g konjak flat noodles
• ▢ Fillable teabags or 15cm square pierce of muslin and butchers twine

garnishes

• ▢ Coriander
• ▢ 3 red Thai chillies
• ▢ fresh mint
• ▢ 1- 2 green onions sliced thinly
• ▢ lime wedges
• ▢ sriracha chilli sauce
• ▢ 1 avocado diced
• ▢ cherry tomatoes

Metric – US Customary

Instructions

THERMOMIX® METHOD

• Cover beef neck bones and brisket with water and bring to a boil. Boil for 15 minutes, remove scum with ladle as it rises to the top
• Add coriander, cumin, fennel, cloves, cinnamon, star anise, pepper, and guajillo chilli and heat 10 minutes / 100℃ / speed stir. Remove cinnamon and star anise. Reserve for later.
• Blend remaining spices 20 seconds / speed 10. Empty spices, including reserved cinnamon quill and star anise to a tea bag or muslin square and tie up to secure spices inside
• Grill garlic, ginger and onion under a hot grill, until charred and blackened. This releases an intense flavour that adds to your Pho immensely.
• Add spice bag, and charred garlic, ginger, and onion to pho, and simmer for 4 hours[/timer].
• Now I would have loved to have cooked this all in the mixer for the whole time, but 2 things stopped me, size of the bowl, and time of the cook.
• The broth will be finished when it has reduced by half, and the brisket is soft and shreds easily. Strain directly into mixer through the rice basket. Shred brisket and remove any meat from the beef bones.
• This is where I leave the shredded brisket in the rice basket and keep the whole mixer overnight in the fridge.
• Next day
• Reheat Pho with beef in rice basket, for 15 minutes / 100 degrees / reverse speed 1
• Add small amount of noodles to serving bowl, add some shredded brisket, and pour in broth. Top with your herbs, sriracha, avocado and lime juice. Serve

CONVENTIONAL METHOD

• Cover beef neck bones and brisket with water and bring to a boil. Boil for 15 minutes, remove scum with ladle as it rises to the top
• Dry fry coriander, cumin, fennel, cloves, cinnamon, star anise, pepper, and guajillo chilli. Remove cinnamon and star anise. Reserve for later.
• Blend spices until finely blended. Empty spices, including reserved cinnamon quill and star anise to a tea bag or muslin square and tie up to secure spices inside
• Grill garlic, ginger and onion under a hot grill, until charred and blackened. This releases an intense flavour that adds to your Pho immensely.
• Add spice bag, and charred garlic, ginger, and onion to pho. Reduce to a simmer and simmer for until reduced by half. Approximately 2-3 hours. Shred brisket and remove any meat from the beef bones.
• Add small amount of noodles to serving bowl, add some shredded brisket, and pour in broth. Top with your herbs, sriracha, avocado and lime juice. Serve

Notes

You have to try the Phorritos… so good!

This broth can be made ahead and kept in the fridge or freezer.

Nutrition

Serving: 1serve | Calories: 128kcal | Carbohydrates: 6g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 44mg | Potassium: 353mg | Fiber: 2g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 23.1mg | Calcium: 25mg | Iron: 1.7mg | Net Carbs: 4g

Tried this recipe?Mention @meganellam or tag #madcreations!

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1 Comments

• Megan says:

  March 4, 2018 at 7:30 pm

  
  Delicious fresh and fragrant. A beautiful pho!

  Reply