Sugar-Free Vietnamese Pho Broth

Discover the wholesome, aromatic goodness of Sugar-Free Vietnamese Pho Broth! This clean-eating rendition of the classic Vietnamese soup base is crafted with layers of natural flavors, combining deeply simmered beef bones, charred onion and ginger, and a fragrant blend of warming spices like cinnamon, star anise, and cloves. Free from added sugars and packed with nutrient-rich ingredients like optional daikon radish and fresh cilantro stems, this slow-simmered broth results in a rich, savory foundation perfect for pho noodle bowls or sipping on its own. With just 20 minutes of prep and a slow-cooking process that extracts the maximum flavor over 6 hours, this recipe is ideal for meal prepping or freezing for future use. Elevate your soup game with this deeply satisfying and sugar-free twist on traditional pho!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 pounds beef bones (preferably knuckles, marrow, or oxtail)
• 2 medium onion
• 4 inches fresh ginger
• 1 large cinnamon stick
• 4 whole star anise
• 6 whole cloves
• 2 teaspoons fennel seeds
• 2 whole cardamom pods
• 3 tablespoons fish sauce
• 2 teaspoons salt
• 1 medium daikon radish (optional, for additional flavor)
• 1 bunch fresh cilantro stems
• 16 cups water

Directions

Step 1

Begin by parboiling the beef bones to remove impurities. Place the bones in a large stockpot and cover them with water. Bring to a boil over high heat and allow to boil for 10 minutes.

Step 2

Drain the bones and rinse them thoroughly under running water to remove any scum or residue.

Step 3

Roast the aromatics by charring the onions and ginger. Slice the onions in half and the ginger lengthwise. Either grill them or char them directly over a gas flame or under a broiler until the surfaces are blackened. Set aside.

Step 4

Place the beef bones back in the stockpot. Add the charred onion and ginger, along with the cinnamon stick, star anise, cloves, fennel seeds, and cardamom pods. Optional: Add sliced daikon radish for additional flavor.

Step 5

Pour 16 cups of water over the ingredients to cover them fully. Bring to a boil over high heat.

Step 6

Once boiling, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.

Step 7

Add the fish sauce, salt, and cilantro stems to the broth. Stir gently.

Step 8

Continue simmering the broth uncovered for 5-6 hours. Add more water if the liquid level drops significantly to ensure the bones stay submerged.

Step 9

After simmering, strain the broth through a fine-mesh sieve into a clean pot or container to remove the solids. Discard the bones, spices, and other remaining solids.

Step 10

Taste the broth and adjust the seasoning with additional fish sauce or salt, if necessary.

Step 11

Store the broth in the refrigerator for up to 5 days or freeze for longer storage. Reheat as needed and use as a base for pho noodle soup or other recipes.

Nutrition Facts

Serving size	(5781.2g)

Amount per serving	% Daily Value*
Calories	2702.4

Total Fat 189.4g	0%
Saturated Fat 73.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 544.3mg	0%
Sodium 9298.8mg	0%
Total Carbohydrate 88.0g	0%
Dietary Fiber 29.1g	0%
Total Sugars 27.5g
Protein 183.0g	0%

Vitamin D 0IU	0%
Calcium 983.0mg	0%
Iron 30.7mg	0%
Potassium 5195.7mg	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: 61.1%

Protein: 26.2%

Carbs: 12.6%