Have you ever had pho? (pronounced fuh). Pho is a Vietnamese soup consisting of broth, noodles, herbs, and meat, and it is simply delicious. On mother’s day last year, our family enjoyed pho at a restaurant and I just knew that I had to come home and recreate it so we could eat it more often.
Since I have type 1 diabetes, traditional noodles are really difficult for my body to handle since they are high in carbs. So, I made my pho with low carb noodles made from konjac root. This is my favorite brand:
But of course, any noodles will work, and I made my kids’ soup with traditional ramen noodles.
My favorite part of eating pho is adding all of the delicious herbs, peppers, and the lime juice as toppings. So much zesty, zingy, fresh flavor! The mint and cilatro are unexpectedly delicious in this dish.
So, if you’ve never tried pho, now is the perfect time! You’ll love and be amazed at how easy it is to make. Make is with traditional noodles or use the low-carb option to make it perfect for your family.
Low Carb Pho (Keto, Diabetes Friendly)
Ingredients
- 8 C chicken broth I use Better Than Bouillon
- 2 T ginger
- 1 jalapeño seeded, diced
- 1/4 C fish sauce
- 1/4 C soy sauce
- 1 lb cooked chicken shredded
- 2 packages low carb noodles Trim Healthy Mama noodles, Miracle nooles, or zoodles
- Toppings: Just make it your own!
- Basil
- Cilantro
- Mint
- A squeeze of lime
- Sriacha
- Tomato
Instructions
- In a large pot, add broth, ginger, soy sauce, and fish sauce.
- Let simmer for about 15 minutes.
- Drain and rinse the low-carb noodles, and sauté in a pan for about two minutes.
- Add chicken to pot and continue simmering until heated through.
- Divide noodles into 4 bowls, spoon pho over the noodles, and top with the toppings of choice.
