Southeast Asian Pho – a delicious recipe with fresh ginger, red chile pepper, scallions, yellow pepper, handfuls spinach, vermicelli rice noodles. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Begin by preparing your bowl at home up to 48 hours in advance. Peel the ginger and mince it. Add it to a large heatproof jar or container with a sealable lid. Finely chop the chile pepper (remove seeds if you prefer less spice) and add it to the minced ginger. Chop the white part of the scallions and slice the yellow pepper lengthwise into thin strips. Add the spinach leaves and rice noodles along with the stock cube. Slice the lime in half and add both halves to the container, then finely chop the herbs and add them on top.
2
At lunchtime: Boil a pot of fresh water either using your office microwave or kettle. Remove the lime from your jar and pour the boiling water over the soup mix until it just covers everything. Using a fork, stir the soup until the stock has dissolved. Close the lid and give it a good shake. Let the soup rest for a minute then squeeze the lime over top.
87
kcal
Calories
1
g
Fat
18
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon fresh ginger, 1/2 red chile pepper, or to taste, 3 scallions, 1/2 yellow pepper, and more.
Yes, Southeast Asian Pho falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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