Vietnamese Pho

Name: Vietnamese Pho
Ingredients: 4 ounces uncooked rice vermicelli; 1 tablespoon peanut oil; 2 tablespoons minced garlic; 1 tablespoon minced peeled fresh ginger; 1/2 teaspoon ground anise; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 6 cups water; 1/3 cup lower-sodium soy sauce; 4 sprigs cilantro; garnish; 4 sprigs fresh basil or mint (garnish); 1 fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish); 2 scallions, chopped (garnish); 2 limes, cut into wedges (garnish); 1 cup mung bean sprouts (garnish); 1 pound (4 cups) sliced vegetables, (such as bok choy, carrots, green beans); 6 ounces cubed tofu

17 ingredients

3 steps

Ingredients

4 ounces uncooked rice vermicelli
1 tablespoon peanut oil
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
1/2 teaspoon ground anise
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
6 cups water
1/3 cup lower-sodium soy sauce
4 sprigs cilantro; garnish
4 sprigs fresh basil or mint (garnish)
1 fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish)
2 scallions, chopped (garnish)
2 limes, cut into wedges (garnish)
1 cup mung bean sprouts (garnish)
1 pound (4 cups) sliced vegetables, (such as bok choy, carrots, green beans)
6 ounces cubed tofu

Directions

1

Soak vermicelli in boiling salted water until tender (5-10 minutes); drain and rinse. Place in cold water.
2

Heat oil in a deep skillet over medium-high heat. Add garlic and ginger; cook until soft (1 minute), stirring frequently. Add anise, cloves, and nutmeg; stir until fragrant (1 minute). Add water and soy sauce; bring to boil. Reduce heat; simmer. Partially cover.
3

Place garnishes in bowls. Add vegetables and tofu to soup; cover. Increase heat to medium-high. Cook until vegetables are tender (3-5 minutes). Drain noodles; stir into soup.