Pasta for soup Pho 50 g

Paste for the preparation of traditional Vietnamese noodle soup Pho.Best with chicken or beef.

Ingredients: Water, salt, soy sauce (water, soybean salt, sugar, wheat flour), sugar, onion, ginger, garlic, hydrolysed protein from soy, coriander, yeast extract, star-anise, pepper, cinnamon, acidity regulators: citric acid, malic acid.

Allergens- soy and wheat

Recipe: 1 packet Spice Paste for Vietnamese Pho Noodle Soup, 750 ml water or unsalted beef or chicken stock, 1 onion, coarsely chopped, 250 g beef, thinly sliced, 150 g dried rice noodle (to cook the noodles, follow pack instructions and portion into 3 bowls), 50 g bean sprouts, lightly blanched, fresh sweet basil leaves, green lime,coriander leaves and cut chillies as garnish (optional). Direction: 1. Bring water or unsalted beef or chicken stock, Spice Paste and onion in saucepan to boil. Reduce heat, simme for 5 minutes. 2. Add sliced beef bring to boil. Remove the cooked or medium rare beef and set aside. 3. Place beef on noodles and pour soup over. Garnish with bean sprouts, basil leaves, lime and chilli. Serve hot.

Nutritional values in 100g

Energy (kJ) - 423 kJ

Energy (kcal) - 101 kcal

Fats - 0.1 g of which saturates 0 g

Carbohydrates - 21 g of that sugar 21 g

Protein - 3.3 g

Salt - 21.1 g

Fiber - 1 g