Low Sodium Brisket Pho
Discover the comforting and aromatic delight of Low Sodium Brisket Pho, a health-conscious twist on the classic Vietnamese soup. This recipe combines tender, simmered beef brisket with a rich, flavorful broth made from roasted onion, charred ginger, and toasted spices like cinnamon, star anise, and cardamom. By using low sodium beef broth and a restrained amount of fish sauce, this pho is perfect for those seeking less salt without sacrificing authentic taste. Loaded with rice noodles, fresh herbs like cilantro, basil, and mint, along with vibrant toppings such as bean sprouts, jalapeño slices, and lime, every bowl is a vibrant masterpiece. Ideal for cozy dinners or anytime you crave a nourishing, guilt-free indulgence, this pho is a labor of love worth the simmering time. Whether you're a fan of Vietnamese cuisine or simply searching for a low sodium soup recipe, this brisket pho will exceed expectations!
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Recipe Information
Ingredients
- 1 pound Beef brisket
- 12 ounces Rice noodles
- 1 Onion
- 2 inch piece Ginger
- 2 Cinnamon sticks
- 4 Star anise
- 4 Cloves
- 3 Cardamom pods
- 1 tablespoon Coriander seeds
- 8 cups Low sodium beef broth
- 2 Carrots
- 1 Daikon radish
- 2 tablespoons Fish sauce
- 4 Green onions
- 0.5 cup Cilantro
- 0.5 cup Fresh basil
- 0.25 cup Fresh mint
- 1 cup Bean sprouts
- 1 Jalapeño
- 1 Lime
Instructions
Preheat the oven to 400°F (204°C).
Place beef brisket in a pot, cover with water and bring to a boil over medium heat for 5 minutes. Drain and rinse the brisket.
Cut the onion in half and peel the ginger. Place them on a baking sheet and roast in the oven for 30 minutes or until charred.
Toast cinnamon sticks, star anise, cloves, cardamom pods, and coriander seeds in a dry pan over medium heat until fragrant, about 3-5 minutes.
In a large pot, combine the rinsed brisket, charred onion, charred ginger, toasted spices, and low sodium beef broth.
Peel and roughly chop the carrots and daikon radish, then add them to the pot.
Bring the pot to a boil, then reduce the heat to low and let it simmer for about 3 hours, skimming any scum off the surface occasionally.
After 3 hours, remove the brisket and thinly slice it against the grain. Strain the broth to remove solids and return the clear broth to the pot.
Stir in fish sauce to the strained broth.
Prepare the rice noodles according to package instructions, then rinse with cold water to prevent sticking.
Slice green onions and jalapeño thinly, and cut lime into wedges.
To assemble, place rice noodles in bowls, top with slices of brisket, and ladle hot broth over. Garnish with green onions, cilantro, basil, mint, and bean sprouts. Serve with jalapeño slices and lime wedges on the side.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6607 mg | 287% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 25.0 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 682 mg | 52% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 5186 mg | 110% | |
*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.
