Heart-Healthy Vietnamese Pho Soup
Discover the soul-warming flavors of Heart-Healthy Vietnamese Pho Soup, a nutritious and flavorful twist on the classic Vietnamese favorite. This recipe combines a fragrant low-sodium vegetable broth infused with aromatic spices like cinnamon, star anise, and cardamom, ensuring a heart-friendly base packed with depth. Lean, protein-rich chicken breast and tender brown rice noodles create a satisfying yet wholesome foundation, while vibrant toppings like fresh cilantro, basil, bean sprouts, and lime bring layers of freshness to every bowl. Ready in about an hour, this pho is perfect for cozy dinners or healthy meal prep. With options to customize the spice level using jalapeños, this dish is a guilt-free indulgence that delivers comfort with every spoonful. Perfect for anyone seeking quick, healthy, and bold Asian-inspired meals at home!
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Recipe Information
Ingredients
- 8 cups low-sodium vegetable broth
- 2 cups water
- 3 inches fresh ginger (sliced)
- 1 onion (quartered)
- 1 cinnamon stick
- 2 star anise
- 4 whole cloves
- 2 cardamom pods
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon brown sugar
- 8 ounces brown rice noodles
- 1 pound boneless, skinless chicken breast
- 2 cups bean sprouts
- 4 green onions (sliced thinly)
- 0.5 cup fresh cilantro leaves
- 0.5 cup fresh basil leaves
- 1 lime (cut into wedges)
- 1 jalapeño (sliced thinly, optional)
- 1 tablespoon low-sodium fish sauce
Instructions
In a large pot, combine the vegetable broth, water, sliced ginger, quartered onion, cinnamon stick, star anise, cloves, and cardamom pods. Bring the mixture to a boil, then reduce to a simmer and let it cook uncovered for 30 minutes to allow the flavors to meld.
While the broth simmers, slice the chicken breast into thin strips. Set aside.
In a separate bowl, soak the brown rice noodles in warm water for 10-15 minutes until softened. Drain and set aside.
Once the broth has simmered, strain it through a fine mesh sieve into a clean pot to remove the spices and aromatics. Discard the solids.
Return the strained broth to the stove and bring it to a gentle simmer. Stir in the soy sauce, fish sauce, and brown sugar. Taste and adjust seasoning as needed.
Carefully add the sliced chicken to the simmering broth. Cook for 5-7 minutes, or until the chicken is fully cooked and tender.
Divide the soaked brown rice noodles evenly among 4 serving bowls.
Ladle the hot broth and chicken over the noodles in each bowl.
Top each bowl with a generous handful of bean sprouts, sliced green onions, cilantro, and basil leaves.
Serve each bowl with a lime wedge and optional thinly sliced jalapeño for added heat. Enjoy your heart-healthy pho!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 26.9 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 499 mg | 38% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4097 mg | 87% | |
*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.
