Rice Vermicelli Pho
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
100g rice vermicelli1/2 cup sliced carrots, steamed/2 cup sliced green onions1 tsp olive oil2 cups beef stock1 Tbs soy sauce1 Tbsp rice wine vinegar1 clove garlic, finely minced1 tsp chili powder1 tsp cinnamon1/2 tsp black peppercorns
Heat garlic and peppercorns in olive oil for a minute or two, then add broth and all remaining ingredients except vermicelli and carrots. Simmer over medium heat for about 30 minutes.
In the meantime soak noodles according to package instructions (until soft), and steam the carrots. If you are using bok choy, broccoli, mushrooms, or any other veggies, prepare them now as well (blanched or steamed).
Spoon vermicelli into bowls and top with veggies. Pour broth over top and enjoy.
Serving Size: makes 2 1.5-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user TA11GIR1.
In the meantime soak noodles according to package instructions (until soft), and steam the carrots. If you are using bok choy, broccoli, mushrooms, or any other veggies, prepare them now as well (blanched or steamed).
Spoon vermicelli into bowls and top with veggies. Pour broth over top and enjoy.
Serving Size: makes 2 1.5-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user TA11GIR1.
Nutritional Info Amount Per Serving
- Calories: 147.4
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 965.5 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.5 g
- Protein: 5.8 g
Member Reviews