Low Fat Vietnamese Pho Broth

Delight in the comforting, aromatic flavors of this Low Fat Vietnamese Pho Broth, a healthier twist on the traditional classic. Crafted with carefully charred onions and ginger, toasted warming spices like star anise and cinnamon, and low-sodium fish sauce, this broth is rich in authentic flavors yet light on calories. Perfectly balanced with hints of sweet, salty, and umami, this recipe uses techniques like blanching bones and skimming fat to achieve a crystal-clear, low-fat base. Simmered for hours to extract deep, robust flavors, this broth is the perfect foundation for crafting your favorite pho, whether you load it with noodles, fresh herbs, or lean proteins. Easy to prepare in bulk, it’s a wholesome, versatile option for meal prepping or impressing guests with a lighter yet satisfying take on Vietnamese cuisine.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 2 lbs Beef bones or chicken bones (trimmed of fat)
• 1 large Onion (halved, skin on)
• 4 inches Fresh ginger (halved lengthwise)
• 3 whole Star anise
• 4 pods Cloves
• 1 stick Cinnamon stick
• 1 tbsp Coriander seeds
• 1 pod Black cardamom pod (optional)
• 2 tbsp Fish sauce (low sodium)
• 1 tbsp Salt
• 2 tsp Sugar
• 12 cups Water
• 1 tsp Optional: Vegetable oil (to char aromatics, if needed)

Directions

Step 1

Prepare the bones by blanching: Place the beef or chicken bones in a large pot, cover with water, and bring to a boil. Let boil for 5 minutes, then drain and thoroughly rinse the bones to remove impurities. Set aside.

Step 2

Char the aromatics: Place the onion and ginger directly over an open flame or in a dry skillet over medium-high heat. Roast until blackened and slightly charred on all sides. If unavailable, lightly coat the onion and ginger with 1 tsp of vegetable oil and roast them in a 400°F (200°C) oven for 20 minutes. Set aside.

Step 3

Toast the spices: In a dry skillet, toast the star anise, cloves, cinnamon stick, coriander seeds, and black cardamom pod (if using) over medium heat. Stir occasionally until fragrant (about 2-3 minutes). Set aside.

Step 4

In a large stockpot, add the blanched bones, charred aromatics, toasted spices, and 12 cups of water. Bring to a boil, then reduce the heat to a low simmer.

Step 5

Simmer the broth uncovered for 3-4 hours. Occasionally skim off any foam or fat that rises to the surface to keep the broth clear and low in fat.

Step 6

After simmering, strain the broth through a fine sieve or cheesecloth to remove solids. Discard the bones, spices, and vegetables.

Step 7

Season the broth with fish sauce, salt, and sugar to taste. Start with the suggested amounts and adjust as needed to balance salty, sweet, and umami flavors.

Step 8

Serve immediately as the base for your pho or let cool and refrigerate for later use. Skim any solidified fat from the surface after chilling for an even leaner broth.

Nutrition Facts

Serving size	(4032.5g)

Amount per serving	% Daily Value*
Calories	706.0

Total Fat 27.2g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 0g
Cholesterol 90.7mg	0%
Sodium 8366.1mg	0%
Total Carbohydrate 42.1g	0%
Dietary Fiber 10.6g	0%
Total Sugars 15.0g
Protein 73.2g	0%

Vitamin D 0IU	0%
Calcium 489.5mg	0%
Iron 12.4mg	0%
Potassium 769.1mg	0%

*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.

Source of Calories

Fat: 34.7%

Protein: 41.5%

Carbs: 23.9%