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This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!
Ingredients
- 4 ounces dry Chinese egg noodles
- 6 cups chicken stock
- 2 tablespoons fish sauce
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 tablespoon minced lemon grass
- 5 green onions, chopped
- 2 cups cubed cooked chicken
- 1 cup bean sprouts
- 1 cup chopped bok choy
Directions
Step 1
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
Step 2
Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
Step 3
Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 521 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat4g | 18% |
| Cholesterol107mg | 36% |
| Sodium3270mg | 142% |
| Total Carbohydrate54g | 20% |
| Dietary Fiber10g | 35% |
| Total Sugars5g | |
| Protein50g | |
| Vitamin C30mg | 148% |
| Calcium150mg | 12% |
| Iron5mg | 29% |
| Potassium607mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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