Low Fat Vietnamese Pho Soup

Savor the comforting flavors of 'Low Fat Vietnamese Pho Soup,' a lighter take on the traditional Vietnamese classic that's perfect for a wholesome, satisfying meal. This soul-warming dish features a fragrant broth infused with bold aromatics like star anise, cinnamon, and cloves, balanced with the umami depth of fish sauce and soy sauce. Tender poached chicken, silky rice noodles, and a medley of fresh toppings—like bean sprouts, Thai basil, and a squeeze of lime—make this dish as vibrant as it is nutritious. With only 15 minutes of prep and 35 minutes of cook time, this low-fat pho is ideal for busy weeknights but sophisticated enough for entertaining. Customize it with jalapeño slices or a drizzle of sriracha for a touch of heat and added flavor. Perfectly balanced, healthy, and irresistibly aromatic, this recipe brings authentic Vietnamese cuisine to your kitchen in a lighter, guilt-free way!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 cups low-sodium chicken broth
• 2 cups water
• 2 pods star anise
• 1 stick cinnamon stick
• 4 pieces whole cloves
• 2 inches fresh ginger
• 1 medium, halved yellow onion
• 2 tablespoons fish sauce
• 1 tablespoons low-sodium soy sauce
• 2 pieces boneless, skinless chicken breast
• 8 ounces rice noodles
• 1 cup bean sprouts
• 0.5 cup, chopped fresh cilantro
• 0.5 cup fresh Thai basil
• 3 stalks, chopped green onions
• 1 sliced into wedges lime
• 1 teaspoon (optional) sriracha
• 1 sliced jalapeño

Directions

Step 1

In a large pot, combine the chicken broth and water, and bring to a light boil over medium heat.

Step 2

Place the star anise, cinnamon stick, and cloves into the pot. Briefly char the ginger and onion halves (you can do this in a dry skillet or over an open flame) and add them to the broth.

Step 3

Simmer the broth for 20 minutes to infuse the flavors of the spices and aromatics.

Step 4

While the broth simmers, soak the rice noodles in warm water until softened, about 15 minutes. Drain and set aside.

Step 5

Remove the aromatics and whole spices from the broth using a slotted spoon or strainer.

Step 6

Add the fish sauce and soy sauce to the broth, and stir to combine.

Step 7

Place the chicken breasts into the broth and poach over low heat until fully cooked, about 10–12 minutes. Remove the chicken, let it cool slightly, and shred into thin pieces.

Step 8

Bring the broth back to a gentle boil and add the soaked rice noodles. Cook for 3 minutes or until tender.

Step 9

Divide the noodles and broth equally into serving bowls. Top each bowl with the shredded chicken, bean sprouts, cilantro, Thai basil, green onions, and jalapeño slices.

Step 10

Serve immediately with lime wedges and sriracha on the side for added flavor if desired.

Nutrition Facts

Serving size	(2971.8g)

Amount per serving	% Daily Value*
Calories	1128.3

Total Fat 18.4g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 295.8mg	0%
Sodium 4439.9mg	0%
Total Carbohydrate 105.9g	0%
Dietary Fiber 16.6g	0%
Total Sugars 17.0g
Protein 139.5g	0%

Vitamin D 17.4IU	0%
Calcium 511.7mg	0%
Iron 20.3mg	0%
Potassium 2198.9mg	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: 14.4%

Protein: 48.6%

Carbs: 36.9%