This soup from Tien Dinh at Pho, in Las Vegas, delivers vitamin A.

Ingredients

　　6 oz rice noodles

　　1 1/2 cups snow peas, ends trimmed

　　1 cup shredded carrots

　　1 piece ginger (1/2 inch thick), peeled and chopped

　　1 star anise

　　3 whole cloves

　　8 cups reduced-sodium chicken broth

　　1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips

　　1 red bell pepper, cored, seeded and cut into thin strips

　　1 tbsp fresh lime juice

　　1/2 cup chopped scallions

　　2 tbsp chopped fresh cilantro

　　4 sprigs basil

　　1 lime, cut into 4 wedges

　　Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Tie a sachet of ginger, star anise and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt. Remove sachet. Ladle into bowls; top with remaining ingredients.