Low Sodium Beef Pho
Dive into the flavorful and health-conscious world of this Low Sodium Beef Pho, a Vietnamese-inspired soup perfect for those looking to enjoy authentic taste without excess salt. This aromatic dish features a richly spiced beef broth made from bone-in shank simmered with onion, ginger, and a blend of toasted whole spices like cinnamon, star anise, and cloves. Enhanced with low-sodium fish sauce and a touch of sweetness, the broth pairs beautifully with tender rice noodles and thinly sliced beef sirloin that cooks delicately in the steaming liquid. A vibrant array of fresh toppings—including basil, cilantro, bean sprouts, and lime wedges—adds a burst of color and texture to every bowl. Whether you're seeking a warming comfort meal or a lighter, low-sodium alternative, this beef pho is a culinary delight you won’t want to miss. Perfect for meal prep or serving to family, each bowl captures the essence of wholesome, balanced eating.
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Recipe Information
Ingredients
- 2 pounds Beef bone-in shank
- 16 cups Water
- 1 large, halved Onion
- 4 inches, sliced Ginger
- 2 Cinnamon sticks
- 2 whole Star anise
- 4 whole Cloves
- 1 tablespoon Coriander seeds
- 1 teaspoon Black peppercorns
- 1 tablespoon (low sodium) Fish sauce
- 2 tablespoons Sugar
- 8 ounces Rice noodles
- 1 pound, thinly sliced Beef sirloin
- 2 cups Bean sprouts
- 1 cup Fresh basil leaves
- 1 cup, chopped Fresh cilantro
- 4 sliced Green onions
- 1 cut into wedges Lime
- 1 thinly sliced Jalapeño pepper
Instructions
Heat a large pot over medium-high heat and add the beef shanks. Sear for about 3-5 minutes per side until browned.
Add 16 cups of water to the pot with the shanks and bring to a boil. Skim off any impurities that rise to the surface.
Add the halved onion and sliced ginger to the pot.
In a dry pan, toast the cinnamon sticks, star anise, cloves, coriander seeds, and peppercorns over medium heat for 1-2 minutes until fragrant.
Place the toasted spices into the pot with the beef shanks.
Reduce the heat to low, cover, and let simmer for about 3-4 hours to develop a rich broth, skimming occasionally.
Strain the broth to remove solids and return the liquid to the pot.
Stir in the low sodium fish sauce and sugar to the broth, adjusting to taste.
Cook the rice noodles according to package instructions, then rinse and drain them.
Arrange the cooked noodles into serving bowls.
Top the noodles with thinly sliced raw beef sirloin.
Pour the hot broth over the beef and noodles in each bowl so the beef cooks in the hot liquid.
Garnish each bowl with bean sprouts, basil, cilantro, green onions, lime wedges, and jalapeño slices as desired before serving.
Nutrition Facts
Calories |
3570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1041 mg | 347% | |
| Sodium | 9425 mg | 410% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 44.3 g | ||
| Protein | 343.5 g | 687% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 856 mg | 66% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 5810 mg | 124% | |
*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.
