Low Sodium Vietnamese Pho Soup

Savor the comforting flavors of an authentic Vietnamese classic with a healthy twist in this Low Sodium Vietnamese Pho Soup. Packed with aromatic spices like cinnamon, star anise, and cloves, this recipe brings a bold, flavorful broth minus the excessive salt, making it perfect for those watching their sodium intake. Charred onion and fresh ginger lend smoky depth, while dried shiitake mushrooms and a medley of fresh herbs like Thai basil and cilantro elevate its earthy richness. Low sodium vegetable broth is the foundation of this light yet satisfying dish, complemented by tender rice noodles and vibrant toppings like bean sprouts and green onions. Ready in just over an hour, this nourishing homemade pho is a guilt-free way to explore traditional Vietnamese cuisine, with customization options for spice lovers. Ideal for a wholesome dinner or an impressive meal to share, garnish with a squeeze of lime for that final zesty touch!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 8 cups low sodium vegetable broth
• 4 cups water
• 1 large onion
• 3 inches fresh ginger root
• 1 whole cinnamon stick
• 3 whole star anise
• 4 whole cloves
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 4 pieces shiitake mushrooms (dried)
• 1 large carrot
• 8 ounces rice noodles
• 1 cup fresh bean sprouts
• 0.5 cup fresh cilantro
• 0.5 cup fresh Thai basil
• 1 large lime
• 2 stalks green onions
• 2 tablespoons low sodium soy sauce
• 1 teaspoon Asian chili sauce (optional)

Directions

Step 1

Peel the onion and slice it in half. Char both halves of the onion and the ginger by placing them cut-side down in a hot, dry skillet over medium heat until lightly blackened, about 3-4 minutes. Set aside.

Step 2

In a large pot, combine the low sodium vegetable broth, water, charred onion and ginger, cinnamon stick, star anise, cloves, fennel seeds, coriander seeds, shiitake mushrooms, and carrot (cut into chunks). Bring to a boil.

Step 3

Reduce the heat to low and let the broth simmer uncovered for 45 minutes to 1 hour, allowing the flavors to infuse.

Step 4

While the broth simmers, prepare the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 5

Once the broth has finished simmering, strain it through a fine-mesh sieve into another pot, discarding the solids. Stir in the low sodium soy sauce.

Step 6

Taste the broth and adjust the seasoning, if needed, with lime juice for brightness and optional chili sauce for heat. Remember to keep it low sodium.

Step 7

Divide the cooked rice noodles evenly among serving bowls. Ladle the strained, hot broth over the noodles.

Step 8

Top each bowl with bean sprouts, fresh cilantro, Thai basil, and sliced green onions. Serve with lime wedges on the side for squeezing over the soup.

Nutrition Facts

Serving size	(4027.2g)

Amount per serving	% Daily Value*
Calories	958.4

Total Fat 7.1g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3060.5mg	0%
Total Carbohydrate 211.8g	0%
Dietary Fiber 41.6g	0%
Total Sugars 35.2g
Protein 42.6g	0%

Vitamin D 616IU	0%
Calcium 779.1mg	0%
Iron 25.8mg	0%
Potassium 4839.2mg	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: 5.9%

Protein: 15.8%

Carbs: 78.3%