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.
It is no secret that I love my Mexican food, so why wouldn’t I have a go at making a soup with all the trimmings! Making a pho just gives that added depth of flavour that gives you a true flavoursome soup that everyone will enjoy.
Pho Variations
Juts like I have had a play with cultural fusions, a pho can easily be changed to suit your own palate. If you want to make yours with fish, chicken, or vegetarian, all of them work beautifully!
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.
Another variations 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.
Use my recipe for either the Cauliflower Wraps or Piadinas to wrap your phorrito.
You fill it with some protein and noodles, then fresh garnishes, wrap it and dunk it in a hot bowl of pho broth! So good!
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Ingredients
- 500 g beef neck 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
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
Nutrition
Megan
4 Mar 2018Delicious fresh and fragrant. A beautiful pho!