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Mexican Keto Pho in a bowl on a wood backdrop
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5 from 23 votes!

Beef Brisket Pho

A delicious and easy beef brisket Pho in every mouthful. So easy, fragrant and spicy in every mouthful.
Prep Time1 hour
Cook Time5 hours
Total Time6 hours
Course: Dinner
Cuisine: Mexican
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 10 serves
Calories: 128kcal
Author: Megan Ellam

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

Instructions

THERMAL 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.
  • 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