Low Sodium Shrimp Pho

Delight your taste buds with this Low Sodium Shrimp Pho, a light yet aromatic take on the classic Vietnamese noodle soup that’s perfect for health-conscious food lovers. This recipe combines tender rice noodles and juicy shrimp with a deeply flavorful broth infused with fresh ginger, onion, and warming spices like cinnamon, star anise, and cloves—all while keeping sodium levels in check thanks to the use of low-sodium chicken or vegetable broth. Fresh toppings like crisp bean sprouts, julienned carrots, vibrant cilantro, and fragrant basil add a refreshing crunch, while a squeeze of lime brightens every bite. Ready in just under an hour, this wholesome and satisfying meal is ideal for weeknight dinners or whenever you’re craving comfort without the salt overload. Perfect for those seeking a low-sodium, protein-rich, and flavorful dinner option!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 8 ounces rice noodles
• 12 ounces shrimp, peeled and deveined
• 6 cups low-sodium chicken or vegetable broth
• 2 inches fresh ginger, sliced
• 1 onion, halved
• 1 tablespoon fish sauce
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 teaspoon black peppercorns
• 1 carrot, julienned
• 1 cup bean sprouts
• 0.5 cup fresh cilantro, chopped
• 0.5 cup fresh basil leaves, roughly torn
• 1 lime, cut into wedges
• 1 jalapeño, sliced (optional)

Directions

Step 1

Start by soaking the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.

Step 2

In a large pot, add the low-sodium chicken or vegetable broth. Add the sliced ginger and halved onion to the pot.

Step 3

Add the cinnamon stick, star anise, cloves, and peppercorns to the broth. Bring to a boil over medium-high heat.

Step 4

Once boiling, lower the heat and let the broth simmer for 30 minutes to allow the flavors to infuse.

Step 5

While the broth simmers, prepare the shrimp by peeling and deveining if not already done. Optionally, season lightly with black pepper.

Step 6

After 30 minutes, strain the broth into another pot, discarding the ginger, onion, and whole spices.

Step 7

Add the prepared shrimp to the strained broth. Cook for about 3-4 minutes or until the shrimp are pink and cooked through.

Step 8

Divide the soaked rice noodles into serving bowls.

Step 9

Ladle the hot broth and shrimp over the noodles in each bowl.

Step 10

Top with julienned carrots, bean sprouts, fresh cilantro, and fresh basil. Add slices of jalapeño if desired for extra heat.

Step 11

Serve each bowl with lime wedges on the side for squeezing into the soup just before eating.

Nutrition Facts

Serving size	(2688.3g)

Amount per serving	% Daily Value*
Calories	976.7

Total Fat 12.0g	0%
Saturated Fat 1.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 664.4mg	0%
Sodium 3451.0mg	0%
Total Carbohydrate 122.1g	0%
Dietary Fiber 27.3g	0%
Total Sugars 17.0g
Protein 109.4g	0%

Vitamin D 0IU	0%
Calcium 753.2mg	0%
Iron 17.9mg	0%
Potassium 2886.4mg	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: 10.4%

Protein: 42.3%

Carbs: 47.2%