CHICKEN PHO NOODLE BOWL (LARGE)

Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell's®; Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Tip

You may decide to build the bowl from a fresh station by following the build in the recipe. You may also decide to complete the bowl as grab n go. you will just compelte the bowl and chill the broth. You will then build in a grab n go container.

When garnishing, add sriracha (to taste) for a more robust flavor.

Nutrition Facts
Serving Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
Amount Per Serving
Calories 252
% Daily Value
Total Fat 5.8g
9%
Saturated Fat 1.3g
7%
Cholesterol 52mg
17%
Sodium 376mg
16%
Total Carbohydrate 28.4g
9%
Dietary Fiber 3.9g
16%
Protein 21.8g
44%
Vitamin A 105%
Vitamin C 27%
Calcium 5%
Iron 10%
Total Time

45 min.

Serving & Size

1 SERVING (SEE METHOD FOR INSTRUCTIONS)

Yields

This traditional chicken pho bowl is made with Campbell's® Signature Low Sodium Chicken Premium Culinary Foundation, enhanced with flavors of anise, ginger and cloves, finished with rice noodles, chicken and sweet Thai basil.
 

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (SEE METHOD FOR INSTRUCTIONS)
Amount Per Serving
Calories 252
% Daily Value
Total Fat 5.8g
9%
Saturated Fat 1.3g
7%
Cholesterol 52mg
17%
Sodium 376mg
16%
Total Carbohydrate 28.4g
9%
Dietary Fiber 3.9g
16%
Protein 21.8g
44%
Vitamin A 105%
Vitamin C 27%
Calcium 5%
Iron 10%

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

Weight Measure
cooked rice noodles 48 oz. 7 3/4  cups
1. Prepare rice noodles according to package directions. Drain, cover and hold until needed.



 
Weight Measure
water 24  cups
Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

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Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb.
2.  In medium pot, add the water and Campbell’s® Signature Low Sodium Chicken Culinary Foundation. Bring to a simmer. 

 
Weight Measure
onion, large, chopped 42 oz. ea.
ginger root, peeled, chopped 20 oz. 6 1/2  cups
cinnamon stick ea.
star anise ea.
garlic 2 oz. 12  cloves
whole cloves 12  ea.
coriander seeds ea.
reduced sodium soy sauce 1/2  cups
3. Add onion, ginger root, cinnamon stick, star anise, garlic, whole cloves, coriander seeds and soy sauce. Bring to a boil and lower to simmer for 30 minutes.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

4. Strain the broth.

CCP: Hold hot at 140°F or higher for service.
Weight Measure
roasted chicken, pulled 79 oz. 16  cups
carrot, sliced into coins 34 oz. cups
fresh bean sprouts, cleaned 29 oz. cups
shiitake mushrooms, chopped 32 oz. cups
green onion, chopped 1 oz. 16  tsp.
Thai chili pepper, julienned 8 oz. 1/2  cups
cilantro, chopped 1 oz. 16  tsp.
Thai basil, chopped 1 oz. 16  tsp.
lime, cut into 4 wedges 19 oz. ea.
5. To Serve: On bottom of a 20 oz bowl, place 1/4 cup (#16 scoop) rice noodles, 1/2 cup (#8 scoop) roasted chicken, and 1/4 cup (#16 scoop) each of carrot, bean sprouts, and shitake mushrooms. Ladle (8 oz) 1 cup broth on top. Garnish with 1/2 tsp each green onion, Thai chili pepper, cilantro, Thai basil and one lime wedge. Serve immediately.
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