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Friday, 14 November 2014

Low-carb Vietnamese style Pho

This LillyPad adapted Vietnamese Beef-Noodle Soup is a wonderful warm option to add some variety to your soup choices.

LillyPad Pho


  • 1 cup beef stock
  • 2 star anise pods
  • 1 tsp ginger
  • 1 tsp onion powder
  • 1 tsp fish sauce
  • 1 Tbsp soy sauce
  • 1/2 package Miracle Noodle Angel Hair - rinsed
  • 3/4 cup bean sprouts
  • 1/2 cup mushrooms, thinly sliced
  • 1/2 cup bok choy, thinly sliced
  • 1/4 cup green onion for garnish
  • (optional) add lime juice, fresh cilantro, hot thai chilies to taste


  1. Heat the beef broth along with the anise, ginger, and onion powder, to a simmer in a soup pot for 20 minutes.
  2. Add the fish sauce, and soy sauce. Simmer for 5 more minutes.
  3. Ladle the hot soup into a serving bowl and add noodles, bean sprouts, mushrooms, and bok choy. 
  4. Garnish with green onion and serve.

For additional protein, add thinly sliced beef that has been browned.

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