Vietnamese Noodle Soup

This fragrant Vietnamese noodle soup is traditionally popular for breakfast , lunch or dinner. See comments section for FODMAP diet tip.

The ingredient of Vietnamese Noodle Soup

• 250g rice fasten pin noodles
• 1l 4 cups massel beef style liquid accretion
• 1 lemongrass stem pale share only finely chopped
• 1 garlic clove thinly sliced see interpretation for low fodmap substitution
• 2cm piece galangal see note sliced into matchsticks
• 2cm piece ginger sliced into matchsticks
• 1 long red chilli thinly sliced
• 100g infected asian mushrooms such as oyster wood ear fungus and shiitake see note
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 cup 80g bean sprouts
• coriander to embellish
• mint leaves to prettify

The Instruction of vietnamese noodle soup

• pour boiling water on top of higher than the noodles and stand for 15 minutes or until soft
• meanwhile place the stock lemongrass garlic ginger galangal chilli and 2 cups 500ml water in a large saucepan bring to the boil subsequently next cut heat to medium simmer for 12 minutes or until slightly reduced mount up mushrooms and cook for 3 minutes after that shake up in the fish sauce and lime juice
• divide the noodles and bean sprouts along with bowls reserving a few sprouts to garnish ladle on top of higher than the soup then help topped following the reserved bean sprouts and open herbs

Nutritions of Vietnamese Noodle Soup

calories: 166 344 calories
calories: 1 grams fat
calories: n a
calories: 30 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 1396 12 milligrams sodium
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calories: nutritioninformation