Related recipes: Dairy-Free, Easy,
Egg-Free, Herbs, Low-Fat,
Main Dishes, Pasta, Poultry,
Soups, Soups/Salads, Soy,
Spinach
Pho is the Vietnamese national dish. Here is a western version,
mildly flavored, appealing to children, and easy to make!
Preparation facts
Servings: 4
Yield: 8 cups (2L)
Ingredients
1/2 lb (230g) vermicelli, or cappellini (very thin pasta)
1 quart (1L) chicken or vegetable broth
1 bunch spinach leaves, whole, washed and patted dry
1 tsp (3g) ginger root, minced
1/2 tsp (10mL) sesame oil
1/2 block tofu, firm
2 oz (60g) cooked chicken (sliced leftovers work well)
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 425
Calories from Fat 96 (22%)
% Daily Value*
17%Total Fat 11g
10%Saturated
Fat 2g
Polyunsaturated Fat 4.5g
Monounsaturated Fat 3.3g
6%Cholesterol 18mg
18%Sodium 422mg
24%Potassium 850mg
20%Total
Carbohydrate 59g
9%Dietary
Fiber 2.2g
Sugars 4g
Sugar Alcohols 0g
49%Protein 25g