Low Fat Seafood Pho
Dive into the savory and aromatic world of Vietnamese cuisine with this Low Fat Seafood Pho recipe, a light yet flavorful twist on the classic dish. Made with a comforting blend of low-sodium chicken broth, fragrant spices like star anise and cinnamon, and delicate rice noodles, this wholesome soup is a feast for the senses. Featuring tender shrimp and scallops, it’s packed with protein while remaining low in fat and calories—perfect for a guilt-free indulgence. Finished with vibrant toppings like fresh cilantro, basil, bean sprouts, and a splash of lime, this seafood pho is easy to customize with your favorite herbs and a touch of heat from sliced jalapeños. Ready in under an hour, it's the ultimate healthy, homemade alternative to restaurant pho, ideal for busy weeknights or an elegant dinner.
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Recipe Information
Ingredients
- 6 cups Low sodium chicken broth
- 2 cups Water
- 2 slices Ginger
- 2 Star anise
- 1 Cinnamon stick
- 3 Cloves
- 1 Onion, halved
- 2 tablespoons Fish sauce
- 8 ounces Rice noodles, thin
- 1 pound Shrimp, peeled and deveined
- 1 pound Scallops
- 3 Green onions, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Fresh basil, chopped
- 1 cup Bean sprouts
- 1 Lime, quartered
- 1 Jalapeño, sliced
- Salt
- Black pepper
Instructions
In a large pot, combine the chicken broth, water, ginger, star anise, cinnamon stick, cloves, and halved onion. Bring to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes.
Remove the onion, ginger, star anise, cinnamon stick, and cloves from the broth with a slotted spoon. Stir in the fish sauce and season the broth with a pinch of salt and pepper to taste.
While the broth is simmering, soak the rice noodles in warm water for about 10 minutes until softened. Drain the noodles and set aside.
Add the shrimp and scallops to the simmering broth. Cook for 5 minutes, or until the seafood is cooked through and opaque.
To assemble the pho, divide the rice noodles evenly among 4 bowls. Ladle the hot broth with shrimp and scallops over the noodles.
Top each bowl with green onions, cilantro, basil, and bean sprouts as desired.
Serve with lime wedges and sliced jalapeño on the side for additional flavor and heat.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 8736 mg | 380% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 16.8 g | ||
| Protein | 213.9 g | 428% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4805 mg | 102% | |
*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.
