4 Serves
71 Mins
Prepare the broth base by simmering beef shank and pork knuckle in a large stockpot with water, lemongrass, and shrimp paste.
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VietnameseVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
218 mg / 1,250 mgPotassium
376 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
25 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Prepare the rice vermicelli noodles according to package instructions and set aside.
Heat oil in a frying pan and sauté aromatics, then add to the simmering broth.
Season the broth with salt and pepper to taste before serving.
Assemble the bowls by placing noodles at the bottom, topping with meat, and ladling the hot broth over everything.
22
g33
g16
g
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Libyan