This heart healthy beef pho soup blends two low sodium broths, beef and chicken, to make a nutrient rich and satisfying one pot meal. A popular Vietnamese noodle soup, we use rice noodles to keep this a gluten free recipe. And this Pho is low calorie, too, with only 200 calories a bowl.
Find more delicious options in our Heart Healthy Soup Recipes.
Pho, a popular Vietnamese noodle soup, is renowned for its flavorful broth, tender pho noodles, and fresh herbs. This heart-healthy beef pho recipe offers a delicious and nutritious alternative to traditional versions that can be high in fat and loaded with sodium. The flavorful broth, made from nutritious and aromatic ingredients, provides a rich and savory base for the soup.
The rice pho noodles add a satisfying texture and absorb the flavors of the broth. Herbs and spices provide a bright and fragrant aroma and add a burst of fresh flavor. Together, these wholesome ingredients create a harmonious and comforting bowl of soup that is both delicious and nourishing.
To create a flavorful low-sodium broth, this recipe relies on a blend of aromatic spices like star anise, fennel seeds, and ginger, which are toasted to release their full aroma. Additionally, using a combination of low-sodium beef and chicken broths provides a rich base, and a small amount of low-sodium soy sauce and fish sauce adds depth without excess salt.
You can easily make this recipe vegetarian by substituting the beef and beef broth with plant-based alternatives. Use vegetable broth instead of beef and chicken broths. For the protein, consider adding firm tofu, mushrooms, or a variety of fresh vegetables like bok choy or carrots, which can be cooked directly in the broth.
To get very thin slices of beef, it's best to use a lean cut like sirloin or flank steak and freeze it for about 30 minutes until it is firm but not solid. Use a very sharp knife to slice it thinly against the grain. This technique helps ensure the beef cooks quickly and remains tender in the hot broth.
Healthy Noodle Dishes
Recipe yields 8 servings
Make the broth: In a large saucepan, add the fennel seeds, coriander, cinnamon and cloves and cook over medium heat until fragrant, about 1 to 2 minutes. Add the ginger and scallion pieces. Stir for 30 seconds. Add the beef broth and chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 30 minutes.
Pour the broth through a strainer positioned over another saucepan; discard the solids. Add the fish sauce to the broth and keep warm over medium-low heat.
Make the pho: Meanwhile, boil the noodles according to package directions. Set aside.
In a bowl, combine the beef with the black pepper, brown sugar, cornstarch, fish sauce and soy sauce. In a large skillet, heat the oil over medium-high heat. Add the garlic and onion and cook for 30 seconds. Add the beef and sauté for 2 to 3 minutes for rare meat. Divide the noodles, beef and broth among the bowls and garnish with reserved sliced scallion, cilantro, bean sprouts and jalapeño.
This homemade beef pho recipe is delicious as-is. However, there are a few ingredients that can be substituted depending on your dietary needs and food preferences. Just keep in mind that any substitutions can affect the nutrition content and taste.