Low Sodium Shrimp Pho
Savor the comforting flavors of a Vietnamese classic with this Low Sodium Shrimp Pho recipe, a lighter twist on traditional pho that doesn’t compromise on taste. This heart-healthy dish uses a fragrant, homemade broth infused with fresh ginger, onion, cinnamon, star anise, and cloves, creating a rich depth of flavor without the excess sodium. Tender shrimp and silky rice noodles come together in a beautifully balanced bowl topped with vibrant julienned carrots, bean sprouts, cilantro, and basil for a fresh finish. With just 15 minutes of prep and customizable toppings like jalapeño for spice and lime wedges for tang, this recipe is perfect for a nourishing weeknight meal that feels gourmet but is achievable at home. Eat clean and feel good with every sip of this wholesome, savory broth!
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 12 ounces shrimp, peeled and deveined
- 6 cups low-sodium chicken or vegetable broth
- 2 inches fresh ginger, sliced
- 1 onion, halved
- 1 tablespoon fish sauce
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 1 teaspoon black peppercorns
- 1 carrot, julienned
- 1 cup bean sprouts
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh basil leaves, roughly torn
- 1 lime, cut into wedges
- 1 jalapeño, sliced (optional)
Instructions
Start by soaking the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.
In a large pot, add the low-sodium chicken or vegetable broth. Add the sliced ginger and halved onion to the pot.
Add the cinnamon stick, star anise, cloves, and peppercorns to the broth. Bring to a boil over medium-high heat.
Once boiling, lower the heat and let the broth simmer for 30 minutes to allow the flavors to infuse.
While the broth simmers, prepare the shrimp by peeling and deveining if not already done. Optionally, season lightly with black pepper.
After 30 minutes, strain the broth into another pot, discarding the ginger, onion, and whole spices.
Add the prepared shrimp to the strained broth. Cook for about 3-4 minutes or until the shrimp are pink and cooked through.
Divide the soaked rice noodles into serving bowls.
Ladle the hot broth and shrimp over the noodles in each bowl.
Top with julienned carrots, bean sprouts, fresh cilantro, and fresh basil. Add slices of jalapeño if desired for extra heat.
Serve each bowl with lime wedges on the side for squeezing into the soup just before eating.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 3451 mg | 150% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 17.0 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2886 mg | 61% | |
*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.
