Low Sodium Authentic Vietnamese Beef Pho
Savor the rich, aromatic flavors of Low Sodium Authentic Vietnamese Beef Pho, a healthier twist on the classic comfort food. This recipe delivers all the depth of traditional pho, featuring a homemade beef bone broth infused with toasted spices like cinnamon, star anise, and cloves, along with charred ginger and onions for an authentic flavor profile. By incorporating low-sodium fish sauce and just a touch of salt, this version is perfect for those watching their sodium intake without compromising on taste. Served with tender rice noodles, thinly sliced beef sirloin that cooks right in your bowl, and a vibrant medley of fresh garnishes like Thai basil, bean sprouts, and lime wedges, this hearty yet wholesome dish is a feast for both the eyes and the palate. Ideal for cozy nights or impressive dinner gatherings, this pho is a soul-warming bowl of Vietnamese tradition that’s as nutritious as it is delightful.
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Ingredients
- 2 pounds beef bones
- 4 liters water
- 1 4-inch piece ginger
- 2 onions, halved
- 2 cinnamon sticks
- 4 pieces star anise
- 5 pieces cloves
- 2 tablespoons coriander seeds
- 1 tablespoon rock sugar
- 1 teaspoon salt
- 1 tablespoon fish sauce, low sodium
- 1 pound beef sirloin, thinly sliced
- 8 ounces rice noodles, dried
- 3 scallions, chopped
- 2 cups bean sprouts
- 1 bunch cilantro
- 1 bunch Thai basil
- 2 limes, cut into wedges
- 2 jalapeño peppers, sliced
Directions
Step 1
Preheat the oven to 425°F (220°C). Place the beef bones on a baking sheet and roast for 20 minutes, turning once, until browned.
Step 2
Transfer the roasted bones to a large stockpot. Cover with 4 liters of water and bring to a boil. Reduce the heat and simmer for 10 minutes, skimming off any impurities that rise to the surface.
Step 3
Meanwhile, char the ginger and onions: Place them directly on a gas flame or under a broiler for about 5 minutes, turning frequently, until they develop a nice char. Rinse them under warm water to remove any soot, then add them to the pot.
Step 4
Add cinnamon sticks, star anise, cloves, and coriander seeds to a dry skillet over medium heat. Toast them for 3-4 minutes until they become fragrant, then add to the broth.
Step 5
Add the rock sugar and salt. Let the broth simmer uncovered for at least 3 hours. Occasionally skim off any impurities.
Step 6
Strain the broth through a fine-mesh sieve or cheesecloth lined strainer into another pot, discarding the solids. Add the low sodium fish sauce and adjust salt to taste if necessary. Keep the broth warm over low heat.
Step 7
Cook the rice noodles according to package instructions. Drain and divide the noodles among serving bowls.
Step 8
Top each bowl with raw beef slices. The heat from the pho will cook the thin slices quickly.
Step 9
Ladle the hot broth over the beef and noodles. Garnish each bowl with chopped scallions, bean sprouts, cilantro, Thai basil, lime wedges, and sliced jalapeños as desired.
Step 10
Serve immediately, allowing guests to season their bowls further with additional lime or jalapeño as desired.
Nutrition Facts
| Serving size | (6219.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3532.3 |
| Total Fat 208.9g | 0% |
| Saturated Fat 84.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 907.2mg | 0% |
| Sodium 3343.3mg | 0% |
| Total Carbohydrate 98.8g | 0% |
| Dietary Fiber 32.0g | 0% |
| Total Sugars 37.0g | |
| Protein 315.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 995.8mg | 0% |
| Iron 53.4mg | 0% |
| Potassium 5972.2mg | 0% |
Source of Calories