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    You are in: Home / Recipes / Vegetarian Vietnamese Broth Recipe
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    Vegetarian Vietnamese Broth

    Average Rating:

     1 Total Reviews

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    • on January 02, 2010

      This is a really good broth and perfect base for a Vietnamese Pho. A very quick short cut. I would say that to our liking the soya sauce should be doubled and an addition of 1 1/2 tbsp of fish sauce did wonders too. I did not char the ginger and I used home made chicken stock instead of vegetable stock. For the Pho itself (Vietnamese soup that you serve with condiments at the table) we served - fresh cilantro, cut up Thai chilies, raw thinly sliced onions, green onions, flank steak (precooked), rice noodles, bean sprouts and lime wedges. Fresh mint and Thai basil is also wonderful in the soup, but I didn't have any. Oh was it ever enjoyed by all. Made for Everyday is a Holiday tag.

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    Nutritional Facts for Vegetarian Vietnamese Broth

    Serving Size: 1 (19 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 24.4
     
    Calories from Fat 0
    20%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 755.6 mg
    31%
    Total Carbohydrate 4.5 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.0 g
    4%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    vegetable stock

    ginger

    star anise

    Detailed Nutrition Values About Nutrition Info
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