• 4 oz. thin rice noodles
  • 1 tbsp. vegetable oil
  • 1/2 onion, chopped
  • 6 cups beef broth
    (or 6 cups water, 4 bouillon cubes)
  • 1/2 cup carrot, chopped
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1 tbsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/4 tsp. chili oil (optional)

  • 1 1/2 tbsp fish sauce
  • 1 green onion, thinly sliced
  • 2 tsp. lime juice
  • 1/2 tsp. sesame oil
  • 1 cup fresh bean sprouts


    1) In a large bowl, soak the rice noodles in hot water. Meanwhile, prepare your inredients. Chop the onion, carrot, green onion, and rinse the bean sprouts.

    2) Heat vegetable oil in a large pot. Sautee onion until browned, about 5 minutes. Add broth, carrot, ginger, cinnamon, garlic, pepper, and chili oil to the pot and bring to a boil.

    3) Reduce heat to medium-low and simmer for 15-20 minutes, until carrot is softened. Stir in the fish sauce, green onion, lime juice, sesame oil, and bean sprouts and heat through.

    4) Drain the rice noodles and rinse with cold water. Cut into small pieces, about 3 inches long. To serve, place 1/4 of the noodles in a bowl and ladle 1/4 of the soup over the noodles.


    Nutrition Information: (1 of 4 servings)
    Calories- 178, Total Fat- 4.7g (Saturated Fat- .4g, Polyunsaturated Fat- 1.3g, Monounsaturated Fat- 2.6g), Cholesterol- .1mg, Potassium- 153.1mg, Total Carbohydrate- 32.3g (Dietary Fiber- 1.8g, Sugars- 2.5g), Protein- 2.7g

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