When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse their flavor into the broth, and very briefly, so that they retain some crunch. I like to use thick stalks of asparagus and cut them on the diagonal into 2-inch lengths.
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|Serving Size: 1 serving (146g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 106mg||4 %|
|Potassium 61.1mg||2 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 46.8g|
|Protein 2.2g||3 %|
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Calories per serving: 211
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