Low Fat Vietnamese Pho Soup
Savor the comforting flavors of traditional pho with this Low Fat Vietnamese Pho Soup, a healthier take on the classic favorite. Infused with aromatic spices like star anise, cinnamon, and cloves, the broth is light yet incredibly flavorful, simmered with charred ginger and onions for depth. Poached, tender chicken breast, silky rice noodles, and a medley of fresh toppings such as bean sprouts, cilantro, Thai basil, and jalapeños create a vibrant, nutritious meal that’s perfect for any occasion. This easy-to-make, low-calorie pho is ideal for those seeking a warming, guilt-free soup and is customizable with lime wedges and optional sriracha for a kick of heat. Simple to prepare in under an hour, this clean and satisfying dish is sure to become a household go-to!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 pods star anise
- 1 stick cinnamon stick
- 4 pieces whole cloves
- 2 inches fresh ginger
- 1 medium, halved yellow onion
- 2 tablespoons fish sauce
- 1 tablespoons low-sodium soy sauce
- 2 pieces boneless, skinless chicken breast
- 8 ounces rice noodles
- 1 cup bean sprouts
- 0.5 cup, chopped fresh cilantro
- 0.5 cup fresh Thai basil
- 3 stalks, chopped green onions
- 1 sliced into wedges lime
- 1 teaspoon (optional) sriracha
- 1 sliced jalapeño
Instructions
In a large pot, combine the chicken broth and water, and bring to a light boil over medium heat.
Place the star anise, cinnamon stick, and cloves into the pot. Briefly char the ginger and onion halves (you can do this in a dry skillet or over an open flame) and add them to the broth.
Simmer the broth for 20 minutes to infuse the flavors of the spices and aromatics.
While the broth simmers, soak the rice noodles in warm water until softened, about 15 minutes. Drain and set aside.
Remove the aromatics and whole spices from the broth using a slotted spoon or strainer.
Add the fish sauce and soy sauce to the broth, and stir to combine.
Place the chicken breasts into the broth and poach over low heat until fully cooked, about 10–12 minutes. Remove the chicken, let it cool slightly, and shred into thin pieces.
Bring the broth back to a gentle boil and add the soaked rice noodles. Cook for 3 minutes or until tender.
Divide the noodles and broth equally into serving bowls. Top each bowl with the shredded chicken, bean sprouts, cilantro, Thai basil, green onions, and jalapeño slices.
Serve immediately with lime wedges and sriracha on the side for added flavor if desired.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4440 mg | 193% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 17.0 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 512 mg | 39% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2199 mg | 47% | |
*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.
