Low Sodium Pho Bo (Vietnamese Beef Noodle Soup)

Savor the comforting flavors of authentic Vietnamese cuisine with this Low Sodium Pho Bo (Vietnamese Beef Noodle Soup), a heart-healthy spin on the classic dish. This aromatic recipe features a deeply flavorful broth made by simmering roasted beef bones, brisket, and charred onion and ginger, enhanced with fragrant spices like cinnamon, star anise, cloves, and coriander seeds. A touch of low sodium fish sauce keeps the sodium in check without compromising on taste. Tender rice noodles, thinly sliced beef, and vibrant fresh herbs like basil, cilantro, and mint complete this wholesome bowl of goodness. Perfect for a cozy dinner, this lighter version of pho is rich in flavor, customizable with crisp bean sprouts and lime wedges, and ideal for anyone looking to enjoy a classic comfort food with less salt.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 6

Ingredients

• 2 pounds Beef bones (preferably knuckles and marrow bones)
• 1 pound Beef brisket
• 1 large Yellow onion, halved
• 4 inches Fresh ginger, sliced lengthwise
• 1 Cinnamon stick
• 3 Star anise
• 4 Cloves
• 1 tablespoon Coriander seeds
• 2 tablespoons Fish sauce, low sodium
• 1 tablespoon Rock sugar
• 8 ounces Rice noodles (pho noodles)
• 1 pound Sirloin or beef round, thinly sliced
• 2 cups Bean sprouts
• 1 cup Fresh basil
• 1 cup Fresh cilantro
• 1 cup Fresh mint
• 2 Lime, cut into wedges
• 1 Jalapeño, thinly sliced
• 3 Green onions, thinly sliced

Directions

Step 1

Preheat your oven to 400°F (200°C). Arrange the beef bones and brisket on a baking sheet and roast them for 30 minutes, turning once to brown evenly.

Step 2

While the bones and meat are roasting, char the onion and ginger over an open flame or in a dry skillet until blackened and fragrant.

Step 3

In a large stockpot, add the roasted bones, brisket, charred onion, and ginger. Fill the pot with enough water to cover the ingredients (around 4-5 quarts).

Step 4

Bring the pot to a boil over high heat. Reduce to a simmer and skim any impurities that rise to the top.

Step 5

Add the cinnamon stick, star anise, cloves, coriander seeds, and rock sugar into the pot. Continue simmering for about 4 hours to allow the flavors to develop, adjusting the heat as needed to keep it at a gentle simmer.

Step 6

Once the broth has simmered for 4 hours, strain it through a fine sieve into another pot, discarding the solids. Return the brisket to the broth and set aside.

Step 7

Add the low sodium fish sauce to the strained broth and check for seasoning. Adjust with additional fish sauce or a little salt if necessary, being mindful of the sodium content.

Step 8

Soak the rice noodles in warm water for about 30 minutes or as directed on the package, then drain.

Step 9

Prepare the garnishes: rinse the bean sprouts, cilantro, basil, and mint. Arrange them on a platter with lime wedges, jalapeño slices, and green onions.

Step 10

To serve, bring the broth to a gentle simmer. Thinly slice the brisket and arrange a portion into each bowl with a handful of soaked noodles and raw sirloin slices.

Step 11

Ladle hot broth over the meats and noodles. Serve immediately with the platter of fresh herbs and condiments.

Nutrition Facts

Serving size	(2677.1g)

Amount per serving	% Daily Value*
Calories	4839.1

Total Fat 285.2g	0%
Saturated Fat 110.1g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1344.2mg	0%
Sodium 3560.7mg	0%
Total Carbohydrate 138.4g	0%
Dietary Fiber 24.4g	0%
Total Sugars 32.9g
Protein 432.7g	0%

Vitamin D 36.3IU	0%
Calcium 714.1mg	0%
Iron 51.8mg	0%
Potassium 5821.5mg	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: 52.9%

Protein: 35.7%

Carbs: 11.4%