In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too. Featured in: Herb Lessons On A Platter In Vietnam. Learn: How to Make Soup
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|Serving Size: 1 recipe (822g)|
|Recipe Makes: 1|
|Calories from Fat: 187 (28%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 190.5mg||59 %|
|Sodium 3782.5mg||130 %|
|Potassium 2047.1mg||54 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 9.4g|
|Protein 103.3g||148 %|
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Calories per serving: 673
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