Low Fat Pho Bo (Vietnamese Beef Noodle Soup)
Take your taste buds on a flavorful journey with this delicious and guilt-free twist on an iconic Vietnamese dish: Low Fat Pho Bo (Vietnamese Beef Noodle Soup). This recipe delivers all the aromatic magic of traditional pho while using lean beef sirloin and carefully crafted spices to keep it wholesome and light. The charred onion and ginger create depth, while ingredients like cinnamon, star anise, and cloves lend warm, authentic flavors to the beef broth. The soup is topped with paper-thin slices of beef that are gently cooked in the hot broth, perfectly chewy rice noodles, and a colorful array of fresh herbs like basil, cilantro, and mint. Garnished with crunchy bean sprouts and a bright squeeze of lime, this satisfying soup is as nourishing as it is vibrant. Ready in just over an hour, this low-fat pho is an ideal option for a healthy, quick, and comforting homemade meal that’s brimming with exotic flavors.
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Recipe Information
Ingredients
- 300 grams Lean beef sirloin
- 200 grams Rice noodles
- 1 large Onion
- 30 grams Fresh ginger
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 4 pieces Whole cloves
- 1500 ml Beef broth
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 medium Fresh lime
- 1 bunch Fresh basil
- 1 bunch Fresh cilantro
- 1 bunch Fresh mint
- 100 grams Bean sprouts
- 2 pieces Sliced scallions
- 1 piece Red chili
- 1 teaspoon Black peppercorns
Instructions
Begin by charring the onion and ginger. Cut the onion in half and slice the ginger into thick slices. Place both directly on an open flame or in a dry pan over high heat until charred. This should take about 5 minutes.
Once charred, rinse and peel the charred skin off the onion and ginger.
In a large pot, combine the charred onion, ginger, cinnamon stick, star anise, whole cloves, and black peppercorns. Pour in the beef broth and bring to a boil.
Reduce the heat to low and let the broth simmer uncovered for about 45 minutes to an hour. This allows the spices and aromatics to infuse the broth.
While the broth is simmering, prepare the rice noodles according to the package instructions. Set aside.
Thinly slice the lean beef sirloin across the grain into paper-thin slices, approximately 2-3mm thick.
Once the broth has simmered, strain it into another pot, removing all the solids. Return the strained broth to the stove.
Season the broth with fish sauce, sugar, and salt. Adjust to taste if necessary.
To assemble the Pho, divide the cooked rice noodles into bowls and top each with slices of raw beef.
Pour the hot broth over the beef and noodles. The heat from the broth will cook the beef slightly.
Garnish each bowl with bean sprouts, fresh basil, cilantro, mint, sliced scallions, and a squeeze of fresh lime juice.
Optionally, add slices of red chili for an extra kick and serve immediately.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 11250 mg | 489% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 22.3 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3474 mg | 74% | |
*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.
