Low Fat Brisket Pho
Warm, aromatic, and delightfully light, this Low Fat Brisket Pho is a healthier twist on the beloved Vietnamese classic. Crafted with lean brisket, low-sodium beef broth, and an intoxicating blend of spices like cinnamon, star anise, and cloves, this pho delivers bold, authentic flavors while keeping it low in fat. Fresh garnishes, including sprigs of cilantro, basil, bean sprouts, and a squeeze of lime, bring a refreshing brightness to every bowl. Perfectly simmered for a rich, clear broth, and served over tender rice noodles, this comforting soup is a satisfying yet guilt-free meal option. Packed with high-quality proteins and vibrant toppings, it’s a nutritious, low-calorie way to immerse yourself in an iconic street food experience.
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Recipe Information
Ingredients
- 1 pound Lean brisket
- 8 ounces Rice noodles
- 8 cups Beef broth, low sodium
- 4 cups Water
- 1 whole Onion, large
- 3 inches Ginger, fresh
- 2 whole Cinnamon sticks
- 4 whole Star anise
- 4 whole Cloves, whole
- 3 tablespoons Fish sauce
- 1 teaspoon White sugar
- 3 stalks Green onions
- 0.5 cup Cilantro
- 0.5 cup Basil, fresh
- 1 cup Bean sprouts
- 1 whole Lime
- 1 whole Jalapeño pepper
- to taste Salt
- to taste Black pepper
Instructions
Begin by roasting the onion and ginger. Cut the onion in half and cut the ginger into large slices. Broil on high in the oven for about 10 minutes, turning halfway, until slightly charred.
In a large stockpot, add the beef broth and water. Bring to a boil and then reduce to a simmer.
Add the roasted onion and ginger, cinnamon sticks, star anise, and cloves to the pot. Simmer for about 60 minutes to let the flavors infuse.
Meanwhile, trim any excess fat from the brisket. Add the brisket to the pot after the broth has simmered for 60 minutes.
Continue to simmer for another 90 minutes or until the brisket is tender.
Remove the brisket from the broth and let it rest for a few minutes. Slice the brisket thinly against the grain.
Strain the broth through a fine-mesh sieve to remove solids, returning the clear broth to the pot.
Season the broth with fish sauce, sugar, salt, and black pepper to taste. Keep the broth warm over low heat.
Prepare the rice noodles according to package instructions, then divide them into serving bowls.
Place sliced brisket on top of the noodles in each bowl.
Pour the hot broth over the noodles and brisket to cover.
Garnish with sliced green onions, cilantro, basil, bean sprouts, and jalapeño slices.
Squeeze lime juice on top before serving.
Serve hot with additional garnishes on the side.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7733 mg | 336% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 20.2 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3760 mg | 80% | |
*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.
