Low Sodium Authentic Vietnamese Beef Pho
Dive into a bowl of soul-warming comfort with this Low Sodium Authentic Vietnamese Beef Pho, a healthier take on the classic Vietnamese noodle soup. This recipe masterfully balances the rich, aromatic flavors of traditional pho while keeping the sodium levels in check. Simmer roasted beef bones with charred ginger, onions, and a medley of toasted spices like cinnamon, star anise, and cloves to create a fragrant, umami-packed broth. Fresh herbs like Thai basil, cilantro, and scallions, along with crisp bean sprouts and a squeeze of lime, add bright, refreshing layers to this dish. With tender rice noodles and thinly sliced beef sirloin that cooks to perfection in the hot broth, this Vietnamese beef pho is a wholesome, nourishing meal you can enjoy guilt-free. Perfect for those seeking heart-healthy, low-sodium options without sacrificing an ounce of flavor, this recipe guarantees an authentic dining experience in every slurp.
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Recipe Information
Ingredients
- 2 pounds beef bones
- 4 liters water
- 1 4-inch piece ginger
- 2 onions, halved
- 2 cinnamon sticks
- 4 pieces star anise
- 5 pieces cloves
- 2 tablespoons coriander seeds
- 1 tablespoon rock sugar
- 1 teaspoon salt
- 1 tablespoon fish sauce, low sodium
- 1 pound beef sirloin, thinly sliced
- 8 ounces rice noodles, dried
- 3 scallions, chopped
- 2 cups bean sprouts
- 1 bunch cilantro
- 1 bunch Thai basil
- 2 limes, cut into wedges
- 2 jalapeño peppers, sliced
Instructions
Preheat the oven to 425°F (220°C). Place the beef bones on a baking sheet and roast for 20 minutes, turning once, until browned.
Transfer the roasted bones to a large stockpot. Cover with 4 liters of water and bring to a boil. Reduce the heat and simmer for 10 minutes, skimming off any impurities that rise to the surface.
Meanwhile, char the ginger and onions: Place them directly on a gas flame or under a broiler for about 5 minutes, turning frequently, until they develop a nice char. Rinse them under warm water to remove any soot, then add them to the pot.
Add cinnamon sticks, star anise, cloves, and coriander seeds to a dry skillet over medium heat. Toast them for 3-4 minutes until they become fragrant, then add to the broth.
Add the rock sugar and salt. Let the broth simmer uncovered for at least 3 hours. Occasionally skim off any impurities.
Strain the broth through a fine-mesh sieve or cheesecloth lined strainer into another pot, discarding the solids. Add the low sodium fish sauce and adjust salt to taste if necessary. Keep the broth warm over low heat.
Cook the rice noodles according to package instructions. Drain and divide the noodles among serving bowls.
Top each bowl with raw beef slices. The heat from the pho will cook the thin slices quickly.
Ladle the hot broth over the beef and noodles. Garnish each bowl with chopped scallions, bean sprouts, cilantro, Thai basil, lime wedges, and sliced jalapeños as desired.
Serve immediately, allowing guests to season their bowls further with additional lime or jalapeño as desired.
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 37.0 g | ||
| Protein | 315.3 g | 631% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 996 mg | 77% | |
| Iron | 53.4 mg | 297% | |
| Potassium | 5972 mg | 127% | |
*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.
