Vietnamese Noodle Soup
Vietnamese Noodle Soup
Pho is the Vietnamese national dish. Here is a western version, mildly flavored, appealing to children, and easy to make!
Calorie: 425, Proteins: 25 g, Total Fat: 11 g, Fiber: 2.20 g, Sugar 4 g.


1/2 lb vermicelli, or cappellini (very thin pasta) 1 quart (1L) chicken or vegetable broth 1 each bunch spinach leaves, whole, washed and patted dry 1 tsp ginger root, minced 1/2 tsp sesame oil 1/2 each 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.

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