4 Serves
84 Mins
Prepare the broth base by sautéing onions and garlic in a large pot with cooking oil until fragrant.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
VietnameseVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
131 µg / 400 µgCalcium
616 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
334 mg / 1,250 mgPotassium
1109 mg / 4,700 mgSodium
1630 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
9 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Add tomatoes and crab paste to the pot, simmering to develop the signature red, savory broth.
Season the broth with salt, pepper, and shrimp paste to taste, then add tofu cubes.
Cook the rice vermicelli noodles in a separate pot of boiling water until tender, then drain.
Ladle the hot broth over the noodles in serving bowls and serve immediately.
22
g33
g16
g
.jpg&w=3840&q=75)
Libyan