Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.
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Serving Size: 1 Serving (577g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 297 | ||
Calories from Fat: 259 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 60.7mg | 19 % | |
Sodium 1854.7mg | 64 % | |
Potassium 501.6mg | 13 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.4g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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