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!
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.
Serving & Size
16 oz Bowl (10 fl oz prepared soup base + garnish)
Offer prepared Campbells® 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.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|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 & Instructions