Low Sodium Vietnamese Pho Broth
Savor the delicate yet robust flavors of this Low Sodium Vietnamese Pho Broth, a healthier twist on the classic Vietnamese comfort food. This aromatic recipe uses a symphony of toasted spices—including cinnamon, star anise, and cloves—paired with charred onion and ginger to create a rich, full-bodied broth without relying on excessive salt. Slow-simmered for hours with beef or chicken bones, and enhanced by daikon and carrots for natural sweetness, this low-sodium alternative still delivers authentic pho depth. Lightened with low-sodium fish sauce and customizable toppings like rice noodles, basil, and lime, this guilt-free version is perfect for those seeking heart-healthy dining without sacrificing bold flavors. Ideal for meal prep or entertaining, this wholesome broth is your secret to mastering pho with a healthier touch.
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Recipe Information
Ingredients
- 2 lbs Beef bones (or chicken bones for a lighter broth)
- 1 large Yellow onion
- 3 inches Fresh ginger
- 1 piece Cinnamon stick
- 3 whole Star anise
- 6 whole Cloves
- 1 tablespoon Coriander seeds
- 1 teaspoon Fennel seeds
- 2 whole Cardamom pods (optional)
- 1 small Daikon radish (optional, to add sweetness)
- 2 medium Carrots
- 12 cups Water
- 2 tablespoons Low-sodium fish sauce (or a pinch of vegan fish sauce alternative if needed for dietary preferences)
- 1 tablespoon Sugar (preferably palm sugar for authenticity)
- Salt (optional, to taste)
- 1 bunch Fresh cilantro stems
- Green onion tops (for garnish)
Instructions
Begin by charring the onion and ginger. Peel the onion and slice in half. Split the ginger lengthwise. Place both on a dry skillet over high heat until they develop a good char on the outside, about 5-7 minutes. This enhances the broth's flavor.
In a large pot, add the beef or chicken bones and cover them with cold water. Bring to a boil and allow the water to boil vigorously for 5 minutes. Drain and rinse the bones under cold running water to remove impurities. Clean the pot.
Return the cleaned bones to the pot. Add the charred onion, ginger, carrots, daikon (if using), and the 12 cups of water. Bring the pot to a gentle boil and immediately reduce the heat to maintain a low simmer.
While the broth begins simmering, toast the spices. Add the cinnamon stick, star anise, cloves, coriander seeds, fennel seeds, and cardamom (if using) to a dry skillet over medium heat. Toast for 2-3 minutes or until aromatic. Place the toasted spices in a piece of cheesecloth or a spice bag and add to the pot.
Simmer the broth uncovered for 3-4 hours, skimming the surface occasionally to remove any foam or fat.
After simmering, remove the bones, vegetables, and spice bag from the pot. Strain the broth through a fine-mesh sieve or cheesecloth to ensure clarity.
Stir in the low-sodium fish sauce, sugar, and optional salt to taste. Allow the broth to simmer for an additional 10 minutes to meld flavors.
Serve hot with cooked rice noodles, thinly sliced beef or chicken, and traditional pho toppings like Thai basil, bean sprouts, lime wedges, and sliced green onions if desired.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1939 mg | 84% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 30.1 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 845 mg | 65% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3393 mg | 72% | |
*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.
