Heart-Healthy Seafood Pho
Discover the ultimate comfort food with a nutritional twist in this Heart-Healthy Seafood Pho recipe! Perfect for a light yet satisfying meal, this pho features a fragrant low-sodium broth infused with warming spices like cinnamon, star anise, and optional licorice root, paired with fresh ginger for depth. Tender shrimp and scallops are simmered to perfection and served over delicate rice noodles, while a vibrant medley of toppings, including bean sprouts, fresh herbs, lime, and jalapeño, add bursts of flavor and texture. Quick to prepare with a total time of under an hour, this dish strikes the ideal balance between wholesome and indulgent, making it a fantastic choice for anyone seeking a nourishing yet gourmet dining experience. Whether you're into healthy recipes, seafood dishes, or flavorful Asian cuisine, this Heart-Healthy Seafood Pho is sure to delight!
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Recipe Information
Ingredients
- 8 cups low-sodium chicken or vegetable broth
- 2 cups water
- 2 whole star anise
- 1 small piece licorice root (optional)
- 1 whole cinnamon stick
- 2 inches piece, thinly sliced ginger
- 1 medium, halved onion
- 1 large, sliced carrot
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 12 oz rice noodles
- 12 medium shrimp, peeled and deveined
- 8 large scallops
- 2 cups bean sprouts
- 1 cup fresh cilantro
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 whole lime, cut into wedges
- 1 medium jalapeño, thinly sliced
Instructions
In a large pot, combine broth, water, star anise, licorice root if using, cinnamon stick, ginger slices, onion halves, and carrot slices.
Bring the broth mixture to a simmer over medium heat. Cover and continue to simmer for about 25 minutes to infuse the flavors.
Remove the spices, ginger, onion, and carrot from the broth using a slotted spoon or strainer.
Add fish sauce and sugar to the broth and stir to combine.
Meanwhile, in a separate pot, bring water to a boil and cook the rice noodles according to package instructions until tender. Drain and set aside.
Add shrimp and scallops to the simmering broth and cook for 3-5 minutes until the seafood is just cooked through and opaque.
Divide the cooked rice noodles among serving bowls.
Ladle the hot broth and seafood over the noodles in each bowl.
Top each serving with bean sprouts, cilantro, mint, and basil.
Serve with lime wedges and jalapeño slices on the side.
Encourage diners to squeeze lime juice and add jalapeño slices to their pho for an extra layer of flavor.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 7395 mg | 322% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 46.0 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1216 mg | 94% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 4700 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
