Short Cut Crab Pho

Recipe

Main Dish
Short Cut Crab Pho

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
10min
Prep
25min
Total

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    Description

    Who needs take-out? You can make this Vietnamese classic soup from the comfort of your own home (and with only 4 ingredients!)

    For more 4 ingredient #HyVee4Dinner recipes, follow us on Instagram!

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    6 c.Culinary Tours ramen broth
    1(1-lbs.) pkg. Hy-Vee Short Cuts stir-fry vegetables, chopped
    1 lbs.fully-cooked Alaska crab legs, shelled
    1(16-oz.) pkg. straight cut thick rice noodles
    Mixed fresh herbs, such as: basil, mint, and/or cilantro, for garnish

    Things To Grab

    • Large stockpot

    Directions

    1. Bring broth to a simmer in a large stockpot over medium-high heat. Add stir-fry vegetables and cook 7 to 10 minutes or until fork-tender. 

    2. Add crab legs and cook until heated through. Add rice noodles and cook 3 to 5 minutes or until al dente.

    3. Divide pho between serving bowls and serve topped with fresh herbs, if desired.

    Nutrition facts

    Servings

    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 55mg
    • Sodium: 1070mg
    • Total Carbohydrates: 67g
    • Protein: 22g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Test Kitchen