Vietnamese Pho

Quentin Bacon
Makes 4 servings (serving size: 2 cups)


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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


Prep: 20 Minutes
Cook: 30 Minutes

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.

Created date

August 2010

Nutritional Information

Calories 250
Fat 8 g
Satfat 1 g
Monofat 2 g
Polyfat 3 g
Protein 13 g
Carbohydrate 34 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 760 mg
Calcium 427 mg