Pho to Go
Pho to Go is a Vietnamese recipe that serves 1. One serving contains 804 calories, 57g of protein, and 31g of fat. For $5.4 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires bean sprouts, fresh mint leaves, lime wedges, and fish sauce. It is a good option if you're following a dairy free diet. It works well as a pricey main course. 1136 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 98%, this dish is super. Instant Pot Chicken Pho Noodle Soup (Pho Ga), Pho, and Pho are very similar to this recipe.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
Bean sprouts, for topping,
Shredded rotisserie chicken meat, for topping
2 cinnamon sticks
1/2 teaspoon fish sauce
Fresh mint leaves, for topping
2 tablespoons hoisin sauce
Jalapenos slices, for topping
Lime wedges, for topping
4 cups low-sodium chicken stock
1 serving uncooked noodles, such as ramen, glass or egg noodles
Sliced shiitake mushrooms, for topping
2 whole star anise
Equipment:
pot
Cooking instruction summary:
Watch how to make this recipe. Put the chicken stock, hoisin, fish sauce, cinnamon sticks and star anise in a medium pot, bring to a boil, lower to a simmer and simmer for at least 10 minutes. Transfer to a thermos to keep hot. Pack the noodles, chicken and sliced shiitakes at the bottom of a serving container, followed by the jalapenos, sprouts, lime wedges and mint. When the lunch bell rings, pour the hot soup over the ingredients in the serving container, let stand a few minutes and enjoy!!
Step by step:
1. Watch how to make this recipe.
2. Put the chicken stock, hoisin, fish sauce, cinnamon sticks and star anise in a medium pot, bring to a boil, lower to a simmer and simmer for at least 10 minutes.
3. Transfer to a thermos to keep hot.
4. Pack the noodles, chicken and sliced shiitakes at the bottom of a serving container, followed by the jalapenos, sprouts, lime wedges and mint.
5. When the lunch bell rings, pour the hot soup over the ingredients in the serving container, let stand a few minutes and enjoy!!
Nutrition Information:
covered percent of daily need
