Vietnamese Pho
Ingredients
- 4 ounces uncooked rice vermicelli
- 1 tablespoon peanut oil
- 2 tablespoons minced a
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon ground anise
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 6 cups water
- 1/3 cup lower-sodium soy sauce
- 4 sprigs cilantro; garnish
- 4 sprigs fresh basil or mint (garnish)
- 1 fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish)
- 2 scallions, chopped (garnish)
- 2 limes, cut into wedges (garnish)
- 1 cup mung bean sprouts (garnish)
- 1 pound (4 cups) sliced vegetables, (such as bok choy, carrots, green beans)
- 6 ounces cubed tofu
Preparation
1. Soak vermicelli in boiling salted water until tender (5-10 minutes); drain and rinse. Place in cold water.
2. Heat oil in a deep skillet over medium-high heat. Add garlic and ginger; cook until soft (1 minute), stirring frequently. Add anise, cloves, and nutmeg; stir until fragrant (1 minute). Add water and soy sauce; bring to boil. Reduce heat; simmer. Partially cover.
3. Place garnishes in bowls. Add vegetables and tofu to soup; cover. Increase heat to medium-high. Cook until vegetables are tender (3-5 minutes). Drain noodles; stir into soup.
Nutritional Information
Calories per serving: | 250 |
---|---|
Fat per serving: | 8g |
Saturated fat per serving: | 1g |
Monounsaturated fat per serving: | 2g |
Polyunsaturated fat per serving: | 3g |
Protein per serving: | 13g |
Carbohydrates per serving: | 34g |
Fiber per serving: | 4g |
Cholesterol per serving: | 0.0mg |
Iron per serving: | 4mg |
Sodium per serving: | 760mg |
Calcium per serving: | 427mg |
Comments
Post a Comment