Chile Pepper

Southeast Asian Pho

Photo by Mark Weinberg
Author Notes

A tasty tribute to the Gap Yahs of old, this simple soup can be made with pretty much any crisp vegetable. Adjust the chile quantity according to your spice tolerance level. —Sophie Missing and Caroline Craig

  • Serves 1
  • 1 teaspoon fresh ginger
  • 1/2 red chile pepper, or to taste
  • 3 scallions
  • 1/2 yellow pepper
  • 2 handfuls spinach
  • 2 ounces vermicelli rice noodles
  • 1/2 chicken or vegetable stock cube (or generous pinch of salt)
  • 1 lime
  • 1 handful fresh cilantro and basil
In This Recipe
  1. Begin by preparing your bowl at home up to 48 hours in advance. Peel the ginger and mince it. Add it to a large heatproof jar or container with a sealable lid. Finely chop the chile pepper (remove seeds if you prefer less spice) and add it to the minced ginger. Chop the white part of the scallions and slice the yellow pepper lengthwise into thin strips. Add the spinach leaves and rice noodles along with the stock cube. Slice the lime in half and add both halves to the container, then finely chop the herbs and add them on top.
  2. At lunchtime: Boil a pot of fresh water either using your office microwave or kettle. Remove the lime from your jar and pour the boiling water over the soup mix until it just covers everything. Using a fork, stir the soup until the stock has dissolved. Close the lid and give it a good shake. Let the soup rest for a minute then squeeze the lime over top.

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