Vietnamese Pho Low Fat
Indulge in the comforting warmth of *Vietnamese Pho Low Fat*, a light yet flavor-packed version of the beloved Vietnamese classic. This healthy pho recipe is infused with aromatic spices like cinnamon, star anise, and cloves, simmered in a low-sodium chicken broth for a guilt-free, savory experience. Tender poached chicken breast and silky rice noodles form the foundation of the dish, perfectly complemented by fresh herbs like Thai basil, cilantro, and green onions for a burst of vibrant flavor. Ready in under an hour, this low-fat pho is an ideal choice for a wholesome weeknight meal or a soothing lunch. Customizable with lime wedges, bean sprouts, and optional hoisin or soy sauce, it's a versatile, crowd-pleasing dish that brings the magic of Vietnamese street food into your kitchen.
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Recipe Information
Ingredients
- 200 g Rice noodles
- 300 g Chicken breast (skinless, boneless)
- 8 cups Low-sodium chicken broth
- 1 Onion (halved)
- 5 cm Fresh ginger (sliced)
- 1 Cinnamon stick
- 2 Star anise
- 4 Cloves
- 2 tbsp Fish sauce
- 1 tsp Sugar
- 1 cup Bean sprouts
- 1 handful Fresh basil (Thai basil preferred)
- 1 handful Fresh cilantro
- 3 Green onions (chopped)
- 1 Lime (cut into wedges)
- 1 Red chili (sliced)
- 2 tbsp Hoisin sauce (optional, for serving)
- 2 tbsp Low-sodium soy sauce (optional, for serving)
Instructions
Soak the rice noodles in warm water for 30 minutes or until they are soft. Drain and set aside.
In a large pot, add the onion and ginger. Char them on medium-high heat until slightly blackened to enhance the broth's flavor.
Pour the chicken broth into the pot. Add the cinnamon stick, star anise, and cloves. Bring the broth to a boil, then reduce the heat to a gentle simmer.
Add the chicken breast to the simmering broth and poach for 10-15 minutes or until cooked through. Remove the chicken from the pot and set it aside to cool.
Once cool, shred the chicken into thin strips and set aside for serving.
Add the fish sauce and sugar to the broth. Simmer the broth for an additional 15 minutes to allow the flavors to meld. Remove the onion, ginger, cinnamon stick, star anise, and cloves using a slotted spoon or strainer.
Blanch the drained rice noodles in a pot of boiling water for 1-2 minutes or until cooked. Divide the noodles evenly into serving bowls.
Place shredded chicken on top of the noodles in each bowl.
Ladle the hot broth over the noodles and chicken until the bowls are filled.
Garnish with bean sprouts, basil, cilantro, green onions, and optional lime wedges and sliced red chili.
Serve hot with hoisin sauce and/or low-sodium soy sauce on the side for added flavor, if desired.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 5359 mg | 233% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 42.5 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 541 mg | 42% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2795 mg | 59% | |
*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.
