Sugar-Free Vietnamese Pho Soup
Indulge in the aromatic flavors of Sugar-Free Vietnamese Pho Soup, a guilt-free twist on the classic noodle soup. This recipe creates a rich, savory broth by simmering beef or chicken bones with charred onion, ginger, and a fragrant blend of toasted spices like star anise, cinnamon, and cloves. Completely sugar-free, it uses fish sauce and salt to enhance the deep umami flavor. Served with pho rice noodles, vibrant fresh herbs like cilantro and basil, bean sprouts, and a splash of lime, this healthy and flavorful dish is perfect for a comforting meal. Whether topped with tender slices of beef brisket or enjoyed lighter without meat, this wholesome pho is a satisfying and authentic Vietnamese experience made right at home.
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Recipe Information
Ingredients
- 2 pounds beef bones (or chicken bones for a lighter broth)
- 1 pound beef brisket (optional, for serving)
- 1 onion, halved
- 3 inches fresh ginger, halved lengthwise
- 3 star anise
- 1 cinnamon stick
- 4 cloves
- 2 cardamom pods (optional)
- 1 teaspoon fennel seeds
- 3 tablespoons fish sauce (ensure no added sugar)
- 1 tablespoon salt
- 14 ounces pho rice noodles
- 2 cups bean sprouts
- 0.5 cup fresh cilantro, chopped
- 1 cup fresh basil leaves
- 3 green onions, sliced
- 1 jalapeño or Thai chili, sliced (optional)
- 1 lime, cut into wedges
Instructions
Rinse the beef or chicken bones under cold water to remove impurities. Place them in a large stockpot, cover with water, and bring to a boil. Let boil for 5 minutes, then drain and rinse the bones under cold water again. Set aside.
Char the onion and ginger by placing them directly on the grates of a gas stove or under a broiler until they're blackened in spots. Rinse off any charred bits and set aside.
In a large dry skillet, toast the star anise, cinnamon stick, cloves, cardamom pods (if using), and fennel seeds over medium heat until fragrant, about 2-3 minutes.
In a large stockpot, combine the bones, charred onion, ginger, and toasted spices. Add 4 quarts of water.
Bring the pot to a simmer over medium heat, then lower the heat to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes.
Add the fish sauce and salt to the broth. Let the broth simmer uncovered for 3-4 hours to develop flavor.
Strain the broth through a fine-mesh strainer into another large pot or bowl, discarding the solids. Taste and adjust seasoning with more fish sauce or salt if needed.
Cook pho rice noodles according to the package instructions. Drain and set aside.
To serve, divide the cooked noodles among serving bowls. If using beef brisket, slice it thinly and add to the bowls. Top with hot broth to cook the beef slices slightly, if desired.
Garnish with bean sprouts, cilantro, basil, green onions, and chili, if using. Squeeze lime wedges over the soup just before eating.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 11826 mg | 514% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 16.9 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 3072 mg | 65% | |
*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.
