Sugar-Free Brisket Pho
Elevate your soup game with this hearty and comforting Sugar-Free Brisket Pho—a delicious twist on the classic Vietnamese noodle soup that’s perfect for those keeping an eye on sugar intake. Featuring tender slices of melt-in-your-mouth brisket paired with a richly spiced broth infused with toasted star anise, cinnamon, and cardamom pods, each bowl is a deeply aromatic experience. The charred onion and ginger add smoky depth, while fresh herbs like basil and cilantro, tangy lime wedges, and crisp jalapeños provide vibrant finishing touches. Served over silky rice noodles and topped with crunchy bean sprouts, this pho is a truly wholesome and irresistible dish. Ideal for family dinners or meal prep, it’s a nourishing, sugar-free option that doesn’t compromise on authentic flavor.
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 1 large onion
- 4 inches fresh ginger
- 2 pods star anise
- 1 stick cinnamon stick
- 4 whole cloves
- 3 pods cardamom pods
- 1 tablespoon coriander seeds
- 3 tablespoons fish sauce
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 14 ounces rice noodles
- 2 cups bean sprouts
- 1 bunch fresh basil
- 1 bunch fresh cilantro
- 2 whole lime
- 1 sliced jalapeño
- 12 cups water
Instructions
Start by preparing the brisket. Place it in a large pot and cover with water. Bring to a boil over high heat and let it boil for 5 minutes to remove impurities. Then drain and rinse the brisket thoroughly.
While the brisket is boiling, char the onion and ginger. Cut the onion in half and the ginger into pieces and char them over an open flame or in a broiler until blackened.
In a dry skillet over medium heat, toast the star anise, cinnamon stick, cloves, cardamom pods, and coriander seeds until fragrant, about 3-4 minutes.
Return the brisket to the pot, along with the charred onion and ginger, toasted spices, fish sauce, salt, and peppercorns. Add 12 cups of water to the pot.
Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cook, covered, for 3 hours until the brisket is tender.
Remove the brisket from the pot and set it aside to cool. Once cool, slice it thinly against the grain.
Strain the broth through a fine-mesh sieve into another pot to remove solids, then return to heat and keep warm.
Cook the rice noodles according to package instructions. Drain and divide the noodles among serving bowls.
Add sliced brisket to the bowls of noodles and ladle the hot broth over the top.
Serve hot with bean sprouts, fresh basil, cilantro, lime wedges, and sliced jalapeños on the side for garnish.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 15425 mg | 671% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 22.2 g | ||
| Protein | 291.6 g | 583% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 699 mg | 54% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 4359 mg | 93% | |
*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.
