Ingredients
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6 ounce brown-rice or regular banh pho (Vietnamese wide rice noodles)
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3 ½ cup low sodium vegetable broth or reduced-sodium chicken broth
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2 - 3 tablespoon fish sauce or 2 tablespoons reduced-sodium soy sauce
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4 inches stick cinnamon
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1 1 inch piece fresh ginger, sliced and cut into strips
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1 or 2 star anise (optional)
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3 green onions, trimmed and cut into thin 1-inch strips
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2 cup cubed cooked chicken, thinly sliced cooked pork, or cooked shrimp
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2 cup shredded bok choy or bean sprouts (optional)
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½ cup fresh basil, cilantro, and/or mint leaves
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Sliced fresh jalapeño chile peppers or Asian chili sauce (Sriracha sauce) (optional)
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Lime wedges
Directions
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Cook noodles according to package directions; drain.
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Meanwhile, in a large saucepan combine broth, fish sauce, cinnamon, ginger, and, if desired, star anise. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add green onions; simmer, uncovered, for 5 minutes. Add chicken; simmer, uncovered, for 1 minute more. Remove and discard cinnamon and star anise.
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Divide cooked noodles among soup bowls. Ladle broth mixture over noodles. Serve with bok choy (if desired), herbs, jalapeño peppers (if desired), and lime wedges.
Nutrition Facts (per serving)
| 310 | Calories |
| 6g | Fat |
| 38g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 310 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 2g | 10% |
| Cholesterol 62mg | 21% |
| Sodium 900mg | 39% |
| Total Carbohydrate 38g | 14% |
| Total Sugars 3g | |
| Protein 24g | 48% |
| Vitamin C 5.6mg | 6% |
| Calcium 51mg | 4% |
| Iron 1.6mg | 9% |
| Potassium 354mg | 8% |
| Folate, total 20.9mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.