Still have questions?
Talk to one of Vitacost's friendly customer service representatives using Chat Live:
Related recipes: Dairy-Free, Easy, Egg-Free, Fall, Herbs, Kid-Friendly, Low-Sugar, Main Dishes, Pasta, Poultry, Soups, Soups/Salads, Soy, Spinach, Winter
Pho is the Vietnamese national dish. Here is a western version, mildly flavored, appealing to children, and easy to make!
Servings: 4
Yield: 8 cups (2L)
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)
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of Healthnotes.
The information presented in the Food Guide 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 September 2008.
