Low Fat Vietnamese Pho Broth
Discover the rich, aromatic flavors of this Low Fat Vietnamese Pho Broth, perfect for creating a wholesome and guilt-free version of the iconic Vietnamese soup. Crafted with carefully blanched beef or chicken bones, charred aromatics like onion and ginger, and an exquisite blend of toasted spices including star anise, cloves, cinnamon, and coriander, this broth delivers authentic taste while remaining low in fat. Simmered to perfection over several hours, it offers deep, complex flavors enhanced with low-sodium fish sauce, a touch of sugar, and a hint of salt for balance. Ideal as a base for pho noodles or a standalone soup, this recipe prioritizes clean eating while preserving the satisfying essence of traditional pho. Whether served immediately or stored for later, it’s the ultimate choice for those seeking a lighter yet irresistible Vietnamese dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Beef bones or chicken bones (trimmed of fat)
- 1 large Onion (halved, skin on)
- 4 inches Fresh ginger (halved lengthwise)
- 3 whole Star anise
- 4 pods Cloves
- 1 stick Cinnamon stick
- 1 tbsp Coriander seeds
- 1 pod Black cardamom pod (optional)
- 2 tbsp Fish sauce (low sodium)
- 1 tbsp Salt
- 2 tsp Sugar
- 12 cups Water
- 1 tsp Optional: Vegetable oil (to char aromatics, if needed)
Instructions
Prepare the bones by blanching: Place the beef or chicken bones in a large pot, cover with water, and bring to a boil. Let boil for 5 minutes, then drain and thoroughly rinse the bones to remove impurities. Set aside.
Char the aromatics: Place the onion and ginger directly over an open flame or in a dry skillet over medium-high heat. Roast until blackened and slightly charred on all sides. If unavailable, lightly coat the onion and ginger with 1 tsp of vegetable oil and roast them in a 400°F (200°C) oven for 20 minutes. Set aside.
Toast the spices: In a dry skillet, toast the star anise, cloves, cinnamon stick, coriander seeds, and black cardamom pod (if using) over medium heat. Stir occasionally until fragrant (about 2-3 minutes). Set aside.
In a large stockpot, add the blanched bones, charred aromatics, toasted spices, and 12 cups of water. Bring to a boil, then reduce the heat to a low simmer.
Simmer the broth uncovered for 3-4 hours. Occasionally skim off any foam or fat that rises to the surface to keep the broth clear and low in fat.
After simmering, strain the broth through a fine sieve or cheesecloth to remove solids. Discard the bones, spices, and vegetables.
Season the broth with fish sauce, salt, and sugar to taste. Start with the suggested amounts and adjust as needed to balance salty, sweet, and umami flavors.
Serve immediately as the base for your pho or let cool and refrigerate for later use. Skim any solidified fat from the surface after chilling for an even leaner broth.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 8366 mg | 364% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 15.0 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 769 mg | 16% | |
*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.
