Keto Pho Recipe

Published: Sep 10, 2026

Keto pho recipe served in a dark ceramic bowl with steaming spiced broth, tender sirloin, and shirataki noodles.

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This keto pho recipe makes a fragrant, steaming bowl of spiced beef broth with tender sirloin and shirataki noodles instead of rice noodles.

A keto pho recipe keeps the soulful aroma of pho bo while replacing starchy rice noodles with rinsed konjac noodles. Cinnamon, coriander, ginger, garlic, onion, fish sauce, and beef broth create the savory foundation.

The beef stays tender because it cooks gently in the hot broth right in the bowl. Watch for the slices to turn opaque at the edges.

I like to chill the sirloin until the outside feels firm but the center still bends easily, because that makes thin cross-grain slicing much less frustrating.

Table of Contents

Key Ingredients for Authentic Low-Carb Pho

Each ingredient builds a distinct part of the bowl, from warm spice and savory depth to springy noodles, tender beef, bright acidity, and fresh herbal lift.

2 onions, peeled and quartered
1 (2 inch) piece ginger, peeled and quartered
3 cloves garlic, peeled
1 (3-inch) whole cinnamon sticks
2 teaspoons whole coriander seeds
6 cups beef broth
1 tablespoon coconut aminos or soy sauce
1 tablespoon fish sauce
1/2 pound sirloin steak, sliced very thinly
16 oz shirataki noodles, rinsed
2 scallions, sliced
1/4 cup fresh cilantro leaves, roughly chopped
1 lime, quartered
hot sriracha sauce, optional

The onion, ginger, and garlic soften into the broth and create a rounded aromatic base. Cinnamon adds gentle sweetness without sugar, while coriander seeds bring a citrusy, slightly floral perfume. Toasting the cinnamon and coriander in a dry pot before adding the other broth ingredients is optional, but it deepens their aroma quickly.

Choose a beef broth with an ingredient list that suits your low-carb approach, since seasoning blends can vary. Coconut aminos or soy sauce and fish sauce add layered umami, while sirloin gives the bowl tender, quick-cooking ribbons of beef. Shirataki noodles offer a springy chew, and the scallions, cilantro, lime, and optional sriracha wake up the finished soup.

How to Make This Keto Pho

Add the onions, ginger, garlic, cinnamon sticks, coriander seeds, beef broth, coconut aminos or soy sauce, and fish sauce to a large stockpot, then bring the mixture to a boil over medium-high heat.

Lower the heat to medium-low, cover, and let the broth simmer for 30 minutes until the kitchen smells warmly spiced.
Place the sirloin on a plate, cover it with plastic wrap, and chill it in the freezer for 15 minutes while the broth infuses.

The beef should feel firmer around the edges but should not be frozen solid.
Slice the chilled sirloin very thinly across the grain with a sharp knife, then cover and refrigerate it until assembly.

Aim for slices no thicker than 1/4-inch so the heat from the broth can reach them quickly.
Set the shirataki noodles in a colander and rinse them thoroughly with warm water.

The noodles should smell clean and feel less slick once the packaging liquid has rinsed away.
Strain the broth through a sieve, discard the solids, and return the clear broth to the pot over low heat.

Keep it very hot and steaming, just below a simmer, with no whole spices or aromatic chunks left behind.
Divide the rinsed shirataki noodles among 4 serving bowls and arrange several raw beef slices in a single layer over each portion.

Leaving space between the slices helps the hot broth reach the meat evenly.
Ladle the steaming broth directly over the beef and noodles.

The beef should shift from translucent red to opaque pinkish-brown as the broth hits it.
Finish each bowl with scallions and cilantro, then squeeze 1 quarter lime into each serving and offer hot sriracha sauce, if using.

The lime should brighten the savory broth, while the herbs stay fresh and fragrant on top.

What Makes Pho Keto-Friendly?

Traditional pho usually centers on rice noodles, which contribute substantial starch, and some broths include added sugar for balance. This version leaves out both, using shirataki noodles and a warmly spiced broth built around beef, aromatics, and savory seasonings.

Shirataki noodles are made from konjac and contribute a different texture than rice vermicelli. They are bouncier and more neutral, which makes thorough rinsing especially useful. Daikon ribbons, zucchini spirals, and hearts of palm noodles are optional alternatives when you prefer a vegetable-forward bowl.

The low-carb focus comes from the noodle swap and from choosing broth and seasonings without added sugars. The sirloin provides lean protein, while the broth gives the bowl richness and comfort without relying on starch.

Tips for Success and Troubleshooting Common Issues

Steaming beef broth poured over shirataki noodles and thin raw sirloin steak turning tender pink. — Pouring hot, steaming broth directly over thin ribbons of sirloin cooks the beef instantly to a tender pink.

The noodles smell strong or taste briny: Rinse shirataki thoroughly under warm water. For a drier, more broth-loving texture, warm the rinsed noodles in a dry skillet before adding them to the bowl.
The broth tastes flat: Fish sauce supplies savory depth, while a squeeze of lime adds brightness. Adjust those two elements gradually instead of reaching for sweet syrups.
The beef seems chewy: Slice it thinly across the grain and keep the pieces in a single layer. Avoid simmering the sliced steak in the stockpot, which can overcook it.
The broth looks cluttered: Strain out the onion, ginger, garlic, cinnamon, and coriander before serving. This keeps the flavor clean and prevents hard spice fragments from landing in the bowl.
Vegetable noodles make the soup watery: Add daikon or zucchini close to serving and avoid overcooking them. They should retain a little resistance rather than collapse into the broth.

Thin beef and hot broth are a classic pho pairing, but thickness matters. If slices are thicker than intended or do not turn opaque promptly, avoid relying on the bowl alone and cook the beef further before eating.

Flavor Variations and Noodle Alternatives

These changes are optional and keep the main bowl flexible without changing its core fragrant, savory character. For another noodle-like option with a firmer bite, try homemade keto pasta in a future low-carb soup bowl.

Quick Keto Chicken Pho (Pho Ga)

For a lighter variation, use shredded cooked chicken breast and chicken bone broth in place of the sirloin and beef broth. Keep the aromatic direction with cinnamon, coriander, and star anise if desired, then finish with lime and herbs for a clean poultry-focused bowl.

Daikon Radish Noodle Beef Pho

Daikon radish ribbons offer a fresh, crisp alternative to shirataki. Make thin ribbons with a vegetable peeler, then warm them briefly until they bend while retaining a little bite. They have a mild peppery flavor and can release moisture if held in broth too long.

Instant Pot or Slow-Cooker Bone Broth Pho

For a deeper marrow-rich broth, start with beef bones, aromatics, and whole spices in an Instant Pot or slow cooker. These methods build more body and roasted flavor than the quicker stovetop infusion, though the fresh herbs, noodles, and thin beef should still be assembled separately at serving time.

Assembling the Traditional Garnish Platter

Finished keto pho bowl alongside a garnish platter of Thai basil, bean sprouts, lime, and chilies. — A colorful garnish plate of fresh Thai basil, bean sprouts, lime, and chilies lets everyone customize each bowl.

Set the garnishes on the table so everyone can tune the bowl to their own taste. Add them after the broth is ladled, rather than dropping cold herbs and vegetables into the stockpot.

Thai basil and cilantro: These herbs add sweet, peppery, green fragrance that cuts through the rich broth.
Bean sprouts: Their crisp snap creates contrast against the soft noodles and tender beef.
Sliced green onions: Scallions add a mild oniony freshness and a little crunch.
Lime wedges: Fresh juice sharpens the savory broth and keeps the flavors from tasting heavy.
Sliced jalapeños and low-sugar chili sauce: Offer these separately so each bowl can be as mild or fiery as desired.

Hoisin sauce is common at many pho tables, but it often contains added sugar. If you use it, check the label and add it sparingly so it does not overpower the broth’s cinnamon, ginger, and coriander notes.

Meal Prep, Storage, and Reheating Best Practices

Meal prep containers holding strained pho broth, rinsed shirataki noodles, sliced beef, and herbs. — Storing strained broth, konjac noodles, and raw steak separately preserves crisp textures and clear soup.

Keep strained broth, noodles, herbs, garnishes, and sliced beef in separate airtight containers when preparing components in advance. This protects the broth from becoming cloudy and keeps the noodles from soaking up too much liquid.

Chill the broth promptly once it has cooled, and keep the raw beef well chilled until you are ready to assemble. Reheat the broth until it is fully steaming and bubbling before pouring it over fresh bowl components. Add herbs, lime, and crunchy toppings at the last moment for their best texture.

If you have an assembled leftover bowl, separate any remaining garnishes before reheating when possible. Warm the broth and noodles gently, then add fresh toppings after heating rather than cooking them into the soup.

Enjoying Fresh, Fragrant Pho on Keto

This bowl delivers the soothing spice, savory broth, fresh herbs, and tender beef that make pho so comforting, while leaving rice noodles and added sugar behind. The moment the hot broth turns the thin sirloin opaque is part of the appeal.

Make the bowl your own with more lime, extra herbs, or a touch of chile heat. A fragrant pot of broth and careful assembly can bring restaurant-style comfort to your kitchen.

Frequently Asked Questions About Keto Pho

Is Traditional Pho Considered Keto-Friendly?

Traditional restaurant pho is usually not keto-friendly because rice noodles are high in starch and some broths include added sugar. A low-carb version can use shirataki noodles or vegetable ribbons and a broth made without refined sugar. Menus and broth recipes vary, so ask about noodles, sweeteners, and sauces when ordering away from home.

What Are the Best Noodles to Use for Keto Pho?

Shirataki noodles are a popular choice because their neutral flavor absorbs the broth well after a thorough rinse. Daikon ribbons provide a crisp vegetable bite, while zucchini spirals are softer and can release more moisture. Hearts of palm noodles offer another option, though their distinct tang may stand out more in a delicate broth.

How Does Hot Broth Cook the Raw Beef in the Serving Bowl?

Very thin sirloin slices have a large surface area, so hot broth can quickly change their color and texture. Arrange the beef in one layer and pour the steaming broth directly over it for even contact. If the beef is cut thickly or remains underdone, cook it further rather than depending on the bowl’s heat alone.

How Do You Get Rid of the Odor in Shirataki Noodles?

Drain the noodles and rinse them thoroughly under warm running water to remove the packaging liquid. For an even cleaner flavor and firmer surface, warm the rinsed noodles in a dry skillet before adding broth. Shirataki will remain springier than rice noodles, which is normal for konjac noodles.

Can Pho Support a Weight Loss Plan?

Pho can fit into many eating patterns, depending on the ingredients, portions, and overall routine. This low-carb version removes rice noodles and added sugar, but it is not a guaranteed weight-loss food. For individualized nutrition goals or medical concerns, a qualified health professional can help you plan meals that suit your needs.