Low Fat Shrimp Pho
Delight in a comforting bowl of Low Fat Shrimp Pho, a light and flavorful twist on a Vietnamese classic that’s perfect for a healthy meal. This aromatic recipe features succulent shrimp in a fragrant broth infused with warm spices like star anise, cloves, and cinnamon, balanced with fresh lime juice and fish sauce for that signature pho flavor. Packed with tender rice noodles, crisp bean sprouts, and vibrant herbs like basil and cilantro, this dish is as nutritious as it is satisfying. Ready in under an hour, it’s a quick and low-calorie dinner option that doesn’t compromise on taste. Garnish with green onions and jalapeño for a mild kick and extra flavor, and enjoy this wholesome shrimp pho as a light, yet hearty treat!
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Recipe Information
Ingredients
- 250 grams shrimp, peeled and deveined
- 150 grams rice noodles
- 6 cups low-sodium chicken broth
- 0.5 large onion, thinly sliced
- 30 grams fresh ginger, sliced
- 2 pieces star anise
- 4 pieces cloves
- 1 piece cinnamon stick
- 2 tablespoons fish sauce
- 1 medium lime, juiced
- 150 grams bean sprouts
- 30 grams fresh basil leaves
- 30 grams fresh cilantro leaves
- 3 stalks green onions, sliced
- 1 medium jalapeño, sliced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the broth. In a large pot, add the chicken broth, onion slices, ginger slices, star anise, cloves, and cinnamon stick. Bring to a gentle simmer and let it cook for 20 minutes to infuse the flavors.
While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.
After the broth has simmered, strain the solids out using a fine mesh sieve, pouring the broth back into the pot.
Add the fish sauce, lime juice, salt, and black pepper to the broth. Stir to combine and adjust the seasoning if necessary.
Bring the broth back to a gentle simmer and add the shrimp. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
Arrange the cooked rice noodles in serving bowls.
Ladle the hot shrimp broth over the noodles, ensuring to distribute the shrimp evenly among bowls.
Top each bowl with bean sprouts, basil leaves, cilantro leaves, green onions, and jalapeño slices.
Serve the pho hot with extra lime wedges on the side for added tartness if desired.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 5016 mg | 218% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 19.3 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1855 mg | 39% | |
*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.
