Penn Herb Wellness Guide
Vietnamese Noodle Soup
Pho is the Vietnamese national dish. Here is a western version, mildly flavored, appealing to children, and easy to make!
Ingredients
- 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)
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
Calories 367
Calories from Fat 57 (16%)
(10%)Total Fat 6g
(7%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
(6%)Cholesterol 18mg
(18%)Sodium 439mg
(25%)Potassium 858mg
Total Carbohydrate 57g
(8%)Dietary Fiber 2g
Sugars 5g
Sugar Alcohols 0g
(41%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered 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 December 2024.