Sugar-Free Vietnamese Pho Broth
Discover the rich, authentic flavors of a *Sugar-Free Vietnamese Pho Broth*—a nourishing, aromatic base for your favorite pho noodle soup that’s entirely free of added sugars. This recipe combines beef bones, charred onion, fresh ginger, and a medley of warming spices like cinnamon, star anise, and cardamom pods to create a deeply fragrant broth with layers of complexity. Enhanced with fish sauce and fresh cilantro stems, this slow-simmered broth is naturally wholesome and perfect for low-carb or sugar-conscious diets. Whether you’re serving it as the star of a comforting bowl of pho or using it as a versatile stock for other dishes, this six-hour simmer yields a clean, flavorful broth that you’ll want to make time and time again. Ideal for meal prepping, it stores beautifully in the fridge or freezer for hassle-free homemade Vietnamese meals.
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Recipe Information
Ingredients
- 2 pounds beef bones (preferably knuckles, marrow, or oxtail)
- 2 medium onion
- 4 inches fresh ginger
- 1 large cinnamon stick
- 4 whole star anise
- 6 whole cloves
- 2 teaspoons fennel seeds
- 2 whole cardamom pods
- 3 tablespoons fish sauce
- 2 teaspoons salt
- 1 medium daikon radish (optional, for additional flavor)
- 1 bunch fresh cilantro stems
- 16 cups water
Instructions
Begin by parboiling the beef bones to remove impurities. Place the bones in a large stockpot and cover them with water. Bring to a boil over high heat and allow to boil for 10 minutes.
Drain the bones and rinse them thoroughly under running water to remove any scum or residue.
Roast the aromatics by charring the onions and ginger. Slice the onions in half and the ginger lengthwise. Either grill them or char them directly over a gas flame or under a broiler until the surfaces are blackened. Set aside.
Place the beef bones back in the stockpot. Add the charred onion and ginger, along with the cinnamon stick, star anise, cloves, fennel seeds, and cardamom pods. Optional: Add sliced daikon radish for additional flavor.
Pour 16 cups of water over the ingredients to cover them fully. Bring to a boil over high heat.
Once boiling, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
Add the fish sauce, salt, and cilantro stems to the broth. Stir gently.
Continue simmering the broth uncovered for 5-6 hours. Add more water if the liquid level drops significantly to ensure the bones stay submerged.
After simmering, strain the broth through a fine-mesh sieve into a clean pot or container to remove the solids. Discard the bones, spices, and other remaining solids.
Taste the broth and adjust the seasoning with additional fish sauce or salt, if necessary.
Store the broth in the refrigerator for up to 5 days or freeze for longer storage. Reheat as needed and use as a base for pho noodle soup or other recipes.
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 9299 mg | 404% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 27.5 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 983 mg | 76% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 5196 mg | 111% | |
*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.
