Low Sodium Vietnamese Pho Broth

Delight your taste buds with this Low Sodium Vietnamese Pho Broth, a healthier twist on the classic comfort dish that doesn't skimp on flavor. Crafted with aromatic spices like star anise, cinnamon, and cloves, paired with charred ginger and onion, this recipe delivers an authentic pho experience without the extra salt. Slow-simmered with bones, daikon, and carrots, the broth develops a deep, rich flavor that's enhanced by a touch of low-sodium fish sauce and palm sugar for balance. Perfect for those watching their sodium intake, this broth forms the ideal base for your favorite pho toppings, from tender slices of beef or chicken to fresh herbs and lime. With a tantalizing aroma and clean, refined taste, this pho broth is a nourishing, guilt-free way to savor a Vietnamese culinary staple.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 lbs Beef bones (or chicken bones for a lighter broth)
• 1 large Yellow onion
• 3 inches Fresh ginger
• 1 piece Cinnamon stick
• 3 whole Star anise
• 6 whole Cloves
• 1 tablespoon Coriander seeds
• 1 teaspoon Fennel seeds
• 2 whole Cardamom pods (optional)
• 1 small Daikon radish (optional, to add sweetness)
• 2 medium Carrots
• 12 cups Water
• 2 tablespoons Low-sodium fish sauce (or a pinch of vegan fish sauce alternative if needed for dietary preferences)
• 1 tablespoon Sugar (preferably palm sugar for authenticity)
• 0 Salt (optional, to taste)
• 1 bunch Fresh cilantro stems
• 0 Green onion tops (for garnish)

Directions

Step 1

Begin by charring the onion and ginger. Peel the onion and slice in half. Split the ginger lengthwise. Place both on a dry skillet over high heat until they develop a good char on the outside, about 5-7 minutes. This enhances the broth's flavor.

Step 2

In a large pot, add the beef or chicken bones and cover them with cold water. Bring to a boil and allow the water to boil vigorously for 5 minutes. Drain and rinse the bones under cold running water to remove impurities. Clean the pot.

Step 3

Return the cleaned bones to the pot. Add the charred onion, ginger, carrots, daikon (if using), and the 12 cups of water. Bring the pot to a gentle boil and immediately reduce the heat to maintain a low simmer.

Step 4

While the broth begins simmering, toast the spices. Add the cinnamon stick, star anise, cloves, coriander seeds, fennel seeds, and cardamom (if using) to a dry skillet over medium heat. Toast for 2-3 minutes or until aromatic. Place the toasted spices in a piece of cheesecloth or a spice bag and add to the pot.

Step 5

Simmer the broth uncovered for 3-4 hours, skimming the surface occasionally to remove any foam or fat.

Step 6

After simmering, remove the bones, vegetables, and spice bag from the pot. Strain the broth through a fine-mesh sieve or cheesecloth to ensure clarity.

Step 7

Stir in the low-sodium fish sauce, sugar, and optional salt to taste. Allow the broth to simmer for an additional 10 minutes to meld flavors.

Step 8

Serve hot with cooked rice noodles, thinly sliced beef or chicken, and traditional pho toppings like Thai basil, bean sprouts, lime wedges, and sliced green onions if desired.

Nutrition Facts

Serving size	(4550.8g)

Amount per serving	% Daily Value*
Calories	865.8

Total Fat 26.0g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 90.7mg	0%
Sodium 1939.3mg	0%
Total Carbohydrate 83.9g	0%
Dietary Fiber 27.7g	0%
Total Sugars 30.1g
Protein 81.9g	0%

Vitamin D 0IU	0%
Calcium 845.2mg	0%
Iron 19.5mg	0%
Potassium 3393.1mg	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: 26.1%

Protein: 36.5%

Carbs: 37.4%