Low Sodium Vietnamese Pho Soup
Experience the fragrant and heartwarming flavors of traditional Vietnamese cuisine with this Low Sodium Vietnamese Pho Soup, a healthier spin on the classic dish. Crafted with a richly aromatic broth made from charred onion, fresh ginger, and delicate spices like cinnamon, star anise, and fennel seeds, this recipe captures the essence of pho while keeping sodium levels to a minimum. Dried shiitake mushrooms and fresh vegetables infuse the soup with umami depth, while tender rice noodles provide a satisfying base. Garnished with crisp bean sprouts, fragrant Thai basil, and zesty lime, this dish is a perfect balance of hearty and refreshing. Ready in just over an hour, this low-sodium pho recipe is ideal for anyone seeking a flavorful yet health-conscious meal.
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Recipe Information
Ingredients
- 8 cups low sodium vegetable broth
- 4 cups water
- 1 large onion
- 3 inches fresh ginger root
- 1 whole cinnamon stick
- 3 whole star anise
- 4 whole cloves
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 4 pieces shiitake mushrooms (dried)
- 1 large carrot
- 8 ounces rice noodles
- 1 cup fresh bean sprouts
- 0.5 cup fresh cilantro
- 0.5 cup fresh Thai basil
- 1 large lime
- 2 stalks green onions
- 2 tablespoons low sodium soy sauce
- 1 teaspoon Asian chili sauce (optional)
Instructions
Peel the onion and slice it in half. Char both halves of the onion and the ginger by placing them cut-side down in a hot, dry skillet over medium heat until lightly blackened, about 3-4 minutes. Set aside.
In a large pot, combine the low sodium vegetable broth, water, charred onion and ginger, cinnamon stick, star anise, cloves, fennel seeds, coriander seeds, shiitake mushrooms, and carrot (cut into chunks). Bring to a boil.
Reduce the heat to low and let the broth simmer uncovered for 45 minutes to 1 hour, allowing the flavors to infuse.
While the broth simmers, prepare the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Once the broth has finished simmering, strain it through a fine-mesh sieve into another pot, discarding the solids. Stir in the low sodium soy sauce.
Taste the broth and adjust the seasoning, if needed, with lime juice for brightness and optional chili sauce for heat. Remember to keep it low sodium.
Divide the cooked rice noodles evenly among serving bowls. Ladle the strained, hot broth over the noodles.
Top each bowl with bean sprouts, fresh cilantro, Thai basil, and sliced green onions. Serve with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 176 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 942 mg | 20% | |
*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.
