No-Cook Smoky Vietnamese Beef Pho Salad Bowl (Low-Carb)
A refreshing, no-cook salad bowl that captures the iconic flavors of Vietnamese pho with tender beef, aromatic herbs, and a smoky, tangy dressing. This low-carb version is perfect for a quick, healthy meal that requires no stove.
Ingredients
Ingredients
- 8 oz sirloin steak very thinly sliced, almost shaved (ask your butcher)
- 4 cups mixed greens such as butter lettuce, baby spinach, and arugula
- 1 cup bean sprouts fresh, rinsed
- 1/2 cup fresh cilantro roughly chopped
- 1/4 cup fresh mint leaves torn
- 2 tbsp lime juice freshly squeezed
- 2 tbsp fish sauce use a gluten-free brand if needed
- 1 tbsp smoked paprika for the smoky flavor
- 1 tsp erythritol or monk fruit sweetener optional, for balance
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- 1/4 tsp red pepper flakes optional, for heat
Notes
Storage: This salad is best eaten fresh. If you must store leftovers, keep the dressing separate and store the components (greens, herbs, sprouts, beef) in separate airtight containers in the refrigerator for up to 1 day. Combine just before eating. Make-Ahead Tip: You can slice the beef and mix the dressing up to a day in advance. Store separately. Variations: For a different protein, substitute the beef with thinly sliced grilled chicken breast or shrimp (cook and cool before using). For a vegetarian version, use baked tofu or tempeh. Serving Suggestion: Serve with a side of crushed peanuts for added crunch (note: adds carbs and fat).