+
0 (0)

Sides

Garnish plate (đĩa rau sống)

Garnish plate (đĩa rau sống)
(Kirk McKoy / Los Angeles Times)

Pho noodle soup has been around for over 100 years. It’s iconic to people who identify with it as Vietnam’s national food, but for those who’ve recently tried the steamy bowls of rice noodles, thinly sliced meat, and gently spiced ... Read more

Total time: 10 minutes | Serves 2
  • 2 handfuls (about 3 ounces) bean sprouts, blanched if desired
  • 2 to 3 sprigs mint, regular or spicy
  • 2 to 3 sprigs Thai basil
  • 3 to 4 fresh cilantro leaves
  • 2 to 3 sprigs rice paddy herb
  • 1 lime, cut into wedges
  • 1 Thai chile or 1/2 jalapeño, Fresno, or serrano chile, thinly sliced

Step 1Before serving pho, arrange the sprouts, mint, basil, cilantro, rice paddy herb, lime and sliced chile and set out at the table. (if the chile is small, slice it on the bias so the slices are larger).

Note: Adapted from a recipe in Andrea Nguyen’s upcoming “The Pho Cookbook.”

HAVE YOU TRIED


Dry-aged Burger with Gruyère and Homemade Garlic Mayonnaise
Dry-aged Burger with Gruyère and Homemade Garlic May...

Raspberry religieuse
Raspberry religieuse

Semifreddo al Marsala
Semifreddo al Marsala

Coconut chicken skewers
Coconut chicken skewers

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Quinoa and kale salad
Grilled onigiri with soy mirin sauce
Chestnut-celery root puree
Sweet potato puree with hazelnut souffle top