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5
from 1 vote
Pho Noodle Soup
This Pho Noodle Soup is a homemade version of the delicious Vietnamese soup that you might order at a restaurant.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course, Soup
Cuisine:
Vietnamese
Servings:
4
Calories:
351
kcal
Author:
Lauren Allen
Ingredients
8
ounce package
dried rice vermicelli noodles
1
pound
cooked chicken
, shredded
salt and freshly ground black pepper
1
large
onion
, halved
1
4 inch piece
freshly grated ginger
, unpeeled and cut into chunks
5
cups
low-sodium chicken broth
1
cup
water
1-2
Tablespoons
fish sauce
, to taste
1
stick
ground cinnamon
4
green onions
, chopped
2
fresh jalapeño peppers
, thinly sliced and seeds removed
1
bunch
fresh cilantro
, chopped
1
cup
fresh bean sprouts
Instructions
Prepare the rice noodles according to package directions.
Meanwhile, place a large pot over high heat. Add the onion halves and ginger pieces to the pot; cook about 4 minutes.
Add the chicken broth, water, fish sauce, and cinnamon stick, and bring to a slow boil.
Ready the garnishes. Arrange cilantro, green onions, bean sprouts, and jalapeño slices on a platter and place on table for easy access.
Drain the noodles.
Discard the ginger, and cinnamon stick from the stock pot.
Remove the onion halves and slice them into thin pieces.
Divide the noodles among 4 bowls; top with the broth, onion, shredded chicken, cilantro, green onions, bean sprouts, and jalapeños.
Notes
Recipe adapted from
The Food Network
Nutrition
Calories:
351
kcal
|
Carbohydrates:
58
g
|
Protein:
21
g
|
Fat:
3
g
|
Cholesterol:
36
mg
|
Sodium:
619
mg
|
Potassium:
647
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
345
IU
|
Vitamin C:
18
mg
|
Calcium:
54
mg
|
Iron:
1.8
mg