Vietnamese Pho

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 1

Ingredients:

4 ounces uncooked rice vermicelli

1 tablespoon peanut oil

2 tablespoons minced garlic

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

Directions:

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.

By RecipeOfHealth.com