Vietnamese Pho Recipe

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Ingredients:

Serving

4 oz uncooked rice vermicelli
1 tbsp peanut oil
2 tbsp minced garlic
1 tbsp minced peeled fresh ginger
1/2 tsp ground anise
1/4 tsp ground cloves
1/4 tsp 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 lb (4 cups) sliced vegetables, (such as bok choy , carrots , green beans)
6 oz cubed tofu

Directions:

Soak vermicelli in boiling salted water until tender (5-10 minutes); drain and rinse. Place in cold water.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	950.31 Kcal (3979 kJ)
Calories from fat	234.66 Kcal
		% Daily Value*
Total Fat	26.07g	40%
Sodium	2795.03mg	116%
Potassium	1174.74mg	25%
Total Carbs	143.41g	48%
Sugars	20.82g	83%
Dietary Fiber	15.08g	60%
Protein	41.56g	83%
Vitamin C	66.7mg	111%
Iron	7.2mg	40%
Calcium	2168.4mg	217%

Amount Per 100 g
Calories	40.63 Kcal (170 kJ)
Calories from fat	10.03 Kcal
		% Daily Value*
Total Fat	1.11g	40%
Sodium	119.49mg	116%
Potassium	50.22mg	25%
Total Carbs	6.13g	48%
Sugars	0.89g	83%
Dietary Fiber	0.64g	60%
Protein	1.78g	83%
Vitamin C	2.9mg	111%
Iron	0.3mg	40%
Calcium	92.7mg	217%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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