Classic Pho

Ingredients

• 1 recipe vegetarian pho broth
• ¾ pound wide rice noodles
• 3 shallots, sliced paper-thin, separated into rings and soaked for 5 minutes in cold water, then drained and rinsed
• ½ cup Asian or purple basil leaves, slivered
• 4 scallions, chopped
• 1 cup chopped cilantro
• Several sprigs fresh mint
• 2 cups mung bean sprouts
• 2 to 4 bird or serrano chilies, finely chopped (to taste)
• 3 to 4 limes, cut in wedges

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    229 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 112 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Have the broth at a simmer in a soup pot.
2. Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls. Ladle in a generous amount of hot broth. Sprinkle on half the cilantro, the shallots, half the basil leaves and the green onions. Pass the bean sprouts, chopped chilies, the remaining basil and cilantro, mint sprigs and the lime wedges. Serve with chopsticks for the noodles and soup spoons for the broth.

• Advance preparation: The broth will keep for a few days in the refrigerator and can be frozen. The noodles can be cooked several hours ahead. Rinse them after draining and keep in a bowl. Just before serving, reheat by dunking briefly into a pot of simmering water and drainin

About 15 minutes