Recipe: Vietnamese Pho Soup
This dish is fast, easy, nutritious, and refreshing. As an added bonus, it’s extremely low in fat and good for you!
4 cups water
1/4 cup soy sauce
1/2-inch piece ginger, sliced into very thin strips
1/2 small onion, sliced
2 cloves garlic, sliced into strips
100 g vermicelli or rice noodles
200 g tofu
1/2 cup mushrooms (any variety)
1 cup sliced cabbage, bok choy, lettuce, or other greens
Fresh bean sprouts (optional)
Coriander or cilantro leaves (optional)
Chili sauce (optional)
- Mix the water and soy sauce in a pot that has a lid. Add the ginger, onion, and garlic, then cover and bring to a boil.
- Add the vermicelli or rice noodles. Reduce the heat and keep at a light boil until the vermicelli is cooked (5 to 10 minutes; check the package for exact cooking time).
- Turn off the heat; add the tofu, mushrooms, and greens; and let sit for 5 minutes.
- Serve in large bowls with fresh bean sprouts. Stir in the coriander leaves and chili sauce, if desired.
Makes 2 servings
Preparation time: 15 minutes
Posted by Jason Baker