Low Sodium Pho Bo (Vietnamese Beef Noodle Soup)
Savor the comforting flavors of Vietnam with this Low Sodium Pho Bo, a heart-healthy twist on the classic Vietnamese beef noodle soup. Crafted with roasted beef bones, brisket, and aromatic spices like cinnamon, star anise, and coriander seeds, this recipe delivers a deeply flavorful broth without relying heavily on sodium. The soup is paired with tender rice noodles, thinly sliced sirloin, and an array of fresh garnishes including basil, cilantro, mint, bean sprouts, and lime for a vibrant finish. With a rich, slow-simmered broth that takes hours to develop, this recipe is the perfect choice for anyone seeking a nourishing and lower-sodium alternative to traditional pho. Perfectly customizable with your favorite toppings, it’s an authentic yet health-conscious meal ideal for any occasion.
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Recipe Information
Ingredients
- 2 pounds Beef bones (preferably knuckles and marrow bones)
- 1 pound Beef brisket
- 1 large Yellow onion, halved
- 4 inches Fresh ginger, sliced lengthwise
- 1 Cinnamon stick
- 3 Star anise
- 4 Cloves
- 1 tablespoon Coriander seeds
- 2 tablespoons Fish sauce, low sodium
- 1 tablespoon Rock sugar
- 8 ounces Rice noodles (pho noodles)
- 1 pound Sirloin or beef round, thinly sliced
- 2 cups Bean sprouts
- 1 cup Fresh basil
- 1 cup Fresh cilantro
- 1 cup Fresh mint
- 2 Lime, cut into wedges
- 1 Jalapeño, thinly sliced
- 3 Green onions, thinly sliced
Instructions
Preheat your oven to 400°F (200°C). Arrange the beef bones and brisket on a baking sheet and roast them for 30 minutes, turning once to brown evenly.
While the bones and meat are roasting, char the onion and ginger over an open flame or in a dry skillet until blackened and fragrant.
In a large stockpot, add the roasted bones, brisket, charred onion, and ginger. Fill the pot with enough water to cover the ingredients (around 4-5 quarts).
Bring the pot to a boil over high heat. Reduce to a simmer and skim any impurities that rise to the top.
Add the cinnamon stick, star anise, cloves, coriander seeds, and rock sugar into the pot. Continue simmering for about 4 hours to allow the flavors to develop, adjusting the heat as needed to keep it at a gentle simmer.
Once the broth has simmered for 4 hours, strain it through a fine sieve into another pot, discarding the solids. Return the brisket to the broth and set aside.
Add the low sodium fish sauce to the strained broth and check for seasoning. Adjust with additional fish sauce or a little salt if necessary, being mindful of the sodium content.
Soak the rice noodles in warm water for about 30 minutes or as directed on the package, then drain.
Prepare the garnishes: rinse the bean sprouts, cilantro, basil, and mint. Arrange them on a platter with lime wedges, jalapeño slices, and green onions.
To serve, bring the broth to a gentle simmer. Thinly slice the brisket and arrange a portion into each bowl with a handful of soaked noodles and raw sirloin slices.
Ladle hot broth over the meats and noodles. Serve immediately with the platter of fresh herbs and condiments.
Nutrition Facts
Calories |
4839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.2 g | 366% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1344 mg | 448% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 32.9 g | ||
| Protein | 432.7 g | 865% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 714 mg | 55% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 5822 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.
