CAMPBELL’S FRESH PREPARED SOUP SPOT®: VEGETARIAN PHO NOODLE SOUP WITH SOUP CUSTOMIZER TM

Made With:

Bases, Broths & Stocks

Campbell’s® Vegetarian Vietnamese Pho Soup Customizer™

Fully customizable soup empower operators and consumers to create signature fresh prepared soups by adding just the right type and amount of ingredients to deliver a NEW soup experience!

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Tip

At a self-serve Soup Bar, actual patron food selections may vary.  Variations will alter this recipe's nutrition analysis.
 

Alternate method of service- Pre Made Soup Bowls for grab-and-go:

Assemble garnish in 16 oz bowls in the back of the house. 
Merchandize in a refrigerated area in your serving area. 
Offer hot prepared Soup Customizer™ in kettles for customers to ladle the hot soup into their pre made bowl; or, the hot Soup Customizer™ can be portioned by a cafe station attendant.

Add the following ingredients to make ONE pre-made bowl:.

• Noodles - 1/4 cup (#16 scoop)
• Tofu - 3/8 cup (#10 scoop)
• Bean sprouts - 1 tablespoon (#60 scoop)
• Green onions - 1 tablespoon (#60 scoop)
• Jalapenos - 1 tablespoon (#60 scoop)
• Sriracha - 1 tablespoon (#60 scoop)
• Lime - 1 wedge

To finish each bowl, remove the lid from the bowl, ladle 10 oz of hot prepared Soup Customizer™ over the garnish, and replace the lid.

Nutrition Facts
Serving Size
16 oz Bowl (10 fl oz prepared soup base + garnish)
Amount Per Serving
Calories 272
% Daily Value
Total Fat 11.7g
18%
Saturated Fat 1.1g
6%
Cholesterol 0mg
0%
Sodium 1234mg
51%
Total Carbohydrate 27.5g
9%
Dietary Fiber 4.7g
19%
Protein 17g
34%
Vitamin A 10%
Vitamin C 21%
Calcium 67%
Iron 17%
Total Time

30 min.

Serving & Size

16 oz Bowl (10 fl oz prepared soup base + garnish)

Yields

Offer prepared Campbell’s® Vegetarian Vietnamese Pho Soup Customizer™, vermicelli noodles, tofu, bean spouts, green onion, jalapeno peppers, sriracha, and lime wedges on your Soup Bar, to inspire patrons to create a delicious bowl of soup according to our Recipe Suggestion Card posted at your point of service.  Expand the number of ingredients on your Soup Bar offerings to empower patrons to build their own custom creations.

NOTE: Soup Bowl pictured depicts a self-serve station preparation by consumer and may not match the recipe below.

Nutrition Facts

Nutrition Facts
Serving Size
16 oz Bowl (10 fl oz prepared soup base + garnish)
Amount Per Serving
Calories 272
% Daily Value
Total Fat 11.7g
18%
Saturated Fat 1.1g
6%
Cholesterol 0mg
0%
Sodium 1234mg
51%
Total Carbohydrate 27.5g
9%
Dietary Fiber 4.7g
19%
Protein 17g
34%
Vitamin A 10%
Vitamin C 21%
Calcium 67%
Iron 17%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Bases, Broths & Stocks

Campbell’s® Vegetarian Vietnamese Pho Soup Customizer™

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Weight Measure
Campbell’s® Vegetarian Vietnamese Pho Soup Customizer™, thawed 4 lb. pouches
1. Prepare Campbell’s® Vegetarian Vietnamese Pho Soup Customizer™
according to package directions. 

CCP: Hold for hot service at 190⁰F.
Weight Measure
vermicelli pasta, cooked, chilled, rinsed, drained 13 oz. cups
firm tofu, diced 3 lb. 4 1/2  cups
fresh bean sprouts 3 oz. 0 3/4  cups
green onion, thinly sliced 3 oz. 0 3/4  cups
jalapeño pepper, fresh, sliced thin 3 oz. 0 1/2  cups
sriracha hot chili sauce 6 oz. 0 1/4  cups
lime, wedge (1/6 of a whole lime) 12  wedges
2. Place remaining ingredients in separate serving pans or bowls. 

CCP: Hold for cold service at 41⁰ F or lower.
 
3. Place all ingredients on the Soup Bar serving unit: prepared Soup Customizer™ in a heated kettle or hot well; remaining ingredients in cold pans.

CCP: To avoid food waste, ensure cold food on your Soup Bar is held at 41⁰F or lower, and ensure prepared Soup Customizer™ is held hot at 190⁰F.

4. Provide separate serving utensils for each ingredient, and 16 oz serving bowls.

NOTE: Combining 140⁰F garnish and 190⁰F hot soup will result in a finished bowl of soup that is approximately 165⁰F final serving temperature.
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