Vietnamese · Lunch
Egg and Vegetable Noodle Soup
A light Vietnamese noodle soup built on a ginger-scented broth poured over rice vermicelli, bean sprouts, and two soft-boiled eggs halved on top. Bok choy and scallion add freshness while fish sauce and lime sharpen the base. Finished with cilantro and a scattering of fried shallots for crunch.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
393Calories
20.2gProtein
11.6gFat
48.1gCarbs
4.1gSugar
2.6gFiber
1358mgSodium
372mgChol
3.3gSat Fat
540mgPotassium
118mgCalcium
3.6mgIron
1.2mcgVitamin B12
16mgVitamin C
low-calorie
herb-salt
thirty-min-meals
vegetarian
low-calorie
Instructions
1
Prep
Slice the ginger, scallion, and bok choy; set the noodles, bean sprouts, cilantro, and lime wedge within reach.
2
Poach
Bring water to a gentle simmer over medium heat, lower the 2 eggs in gently, and cook 6–7 minutes until whites are set and yolks stay jammy.
3
Simmer
Bring the vegetable stock and ginger to a simmer over medium heat and cook 8 minutes until the broth smells sharply of ginger.
4
Boil
Drop the rice vermicelli into boiling water over high heat and cook 3–4 minutes until tender but still holding shape, then drain.
5
Simmer
Stir the fish sauce, rice vinegar, and bok choy into the ginger broth and simmer over medium-low heat 2 minutes until bright green.
6
Build
Transfer the drained noodles to a deep bowl and pour the hot broth and bok choy over the top.
7
Plate
Peel and halve the eggs lengthwise, lay them on the noodles, scatter bean sprouts, scallion, cilantro, and fried shallots over top, add black pepper, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 3.2 oz90g dry rice vermicelli noodles
- 3 cups720ml vegetable stock
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp rice vinegar
- 2 piece20g fresh ginger
- 22 scallion (30g)
- 1 cup70g bok choy
- 1/2 cup50g bean sprouts
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp fried shallots
- 11 lime, cut into a wedge
- 1/4 tsp1/4 tsp black pepper
