Vietnamese Noodle Soup
Pho is the Vietnamese national dish. Here is a western version, mildly flavored, appealing to children, and easy to make!
- 1/2 lb vermicelli, or cappellini (very thin pasta)
- 1 quart chicken or vegetable broth
- 1 bunch spinach leaves, whole, washed and patted dry
- 1 tsp ginger root, minced
- 1/2 tsp sesame oil
- 1/2 block tofu, firm
- 2 oz cooked chicken (sliced leftovers work well)
- In a large pot cook vermicelli in abundant boiling water until just done. It should be slightly chewy. Drain and set aside.
- Tear the ends off of the washed spinach leaves and set aside.
- Pour chicken or vegetable broth into a large pot, and bring to a boil. Turn down heat to a simmer, and add cooked pasta, ginger root and sesame oil.
- Stir, then add the spinach leaves, the tofu, and the chicken pieces, if used.
- Turn off the heat, just as soon as all ingredients are heated through and the spinach leaves have wilted.
- Ladle soup into wide shallow bowls, making sure that each bowl has some tofu, some spinach and plenty of broth and noodles.
Calories from Fat 57 (16%)
(10%)Total Fat 6g
(7%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrate 57g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.