Southeast Asian Pho
I think this is the easiest noodle soup I ever made and take-along friendly. Makes a great breakfast or lunch.
Servings: 2 (makes one bowl each)
Calories: 227kcal
Ingredients
- 1/2 cup carrot grated
- 1 cup bell pepper (capsicum, any color) finely sliced
- 1/2 cup spring onion (scallion) finely chopped
- 1 cup spinach finely chopped
- 1 cup bok choy finely chopped
- 1 tbsp fresh grated ginger or to taste (1-inch = 1fresh grated =1 tsp powder)
- 1/2 cup fresh parsley/cilantro chopped
- 1 lime/lemon quartered (use less if using lemon)
- 2 tsp sesame oil
- 3 oz vermicelli rice noodles
- sea salt to taste
- black pepper to taste
Instructions
- If taking along: begin by preparing your bowl at home up to 48 hours in advance. Place the vermicelli rice noodles on the bottom of the jar.
- Combine all veggies, spices, and herbs (except lime parts). Toss to combine and layer on top of the vermicelli. Add lime wedges on top.
- 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, close the lid and give it a good shake. Let the soup rest for a minute or 2-3, then squeeze the lime over top.
- For milder lime/lemon taste, add wedges to the veggies mix instead of squeezing the juice in the soup.