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Vietnamese Pho

Quentin Bacon
Prep time 20 mins
Cook time 30 mins
Yield Makes 4 servings (serving size: 2 cups)

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

Nutrition 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

How to Make It

  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.