Sugar-Free Vietnamese Pho Soup

Warm your soul with this Sugar-Free Vietnamese Pho Soup, a healthy twist on the classic comfort dish. Packed with aromatic spices like star anise, cinnamon, and cloves, this recipe creates a deeply flavorful broth without added sugar. The slow-simmered bone broth, charred onion, and fresh ginger form the backbone of this delicious soup, while traditional pho rice noodles, fresh herbs, and optional beef brisket make every bowl feel like an authentic Vietnamese experience. Perfectly customizable, it's topped with crisp bean sprouts, vibrant cilantro, fragrant basil, and a zesty squeeze of lime. Whether you're seeking a nourishing weeknight dinner or a wholesome way to impress guests, this sugar-free version of pho is a must-try masterpiece.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds beef bones (or chicken bones for a lighter broth)
• 1 pound beef brisket (optional, for serving)
• 1 onion, halved
• 3 inches fresh ginger, halved lengthwise
• 3 star anise
• 1 cinnamon stick
• 4 cloves
• 2 cardamom pods (optional)
• 1 teaspoon fennel seeds
• 3 tablespoons fish sauce (ensure no added sugar)
• 1 tablespoon salt
• 14 ounces pho rice noodles
• 2 cups bean sprouts
• 0.5 cup fresh cilantro, chopped
• 1 cup fresh basil leaves
• 3 green onions, sliced
• 1 jalapeño or Thai chili, sliced (optional)
• 1 lime, cut into wedges

Directions

Step 1

Rinse the beef or chicken bones under cold water to remove impurities. Place them in a large stockpot, cover with water, and bring to a boil. Let boil for 5 minutes, then drain and rinse the bones under cold water again. Set aside.

Step 2

Char the onion and ginger by placing them directly on the grates of a gas stove or under a broiler until they're blackened in spots. Rinse off any charred bits and set aside.

Step 3

In a large dry skillet, toast the star anise, cinnamon stick, cloves, cardamom pods (if using), and fennel seeds over medium heat until fragrant, about 2-3 minutes.

Step 4

In a large stockpot, combine the bones, charred onion, ginger, and toasted spices. Add 4 quarts of water.

Step 5

Bring the pot to a simmer over medium heat, then lower the heat to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes.

Step 6

Add the fish sauce and salt to the broth. Let the broth simmer uncovered for 3-4 hours to develop flavor.

Step 7

Strain the broth through a fine-mesh strainer into another large pot or bowl, discarding the solids. Taste and adjust seasoning with more fish sauce or salt if needed.

Step 8

Cook pho rice noodles according to the package instructions. Drain and set aside.

Step 9

To serve, divide the cooked noodles among serving bowls. If using beef brisket, slice it thinly and add to the bowls. Top with hot broth to cook the beef slices slightly, if desired.

Step 10

Garnish with bean sprouts, cilantro, basil, green onions, and chili, if using. Squeeze lime wedges over the soup just before eating.

Nutrition Facts

Serving size	(2414.6g)

Amount per serving	% Daily Value*
Calories	2304.9

Total Fat 106.8g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 471.7mg	0%
Sodium 11826.5mg	0%
Total Carbohydrate 160.8g	0%
Dietary Fiber 25.0g	0%
Total Sugars 16.9g
Protein 182.6g	0%

Vitamin D 0IU	0%
Calcium 548.6mg	0%
Iron 31.2mg	0%
Potassium 3071.6mg	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: 41.2%

Protein: 31.3%

Carbs: 27.5%