This soup from Tien Dinh at Pho, in Las Vegas, delivers vitamin A.
Recipe information
Yield
makes 4 servings
Ingredients
6
oz rice noodles
1
1/2 cups snow peas, ends trimmed
1
cup shredded carrots
1
piece ginger (1/2 inch thick), peeled and chopped
1
star anise
3
whole cloves
8
cups reduced-sodium chicken broth
1
lb boneless, skinless chicken breasts, cut into 1/4-inch strips
1
red bell pepper, cored, seeded and cut into thin strips
1
tbsp fresh lime juice
1
/2 cup chopped scallions
2
tbsp chopped fresh cilantro
4
sprigs basil
1
lime, cut into 4 wedges
Need to make a substitution?
Preparation
Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Tie a sachet of ginger, star anise and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt. Remove sachet. Ladle into bowls; top with remaining ingredients.