PHO NOODLE BOWL SMALL WITH CHICKEN OR BEEF

Made With:

Product

Campbell's® Reserve® Lemon Grass Pho Chicken Broth

Clear and aromatic, this authentic Vietnamese pho broth is made with rich chicken stock seasoned with a touch of fish sauce and a pinch of sugar. Add your preferred meat, vegetables, and noodles to enjoy this traditional culinary treasure.

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Tip

Thinly sliced roasted beef sirloin may be used in place of chicken.

Nutrition Facts
Serving Size
1 SERVING (1 CUP BROTH, 1-1/2 OZ PROTEIN)
Amount Per Serving
Calories 147
% Daily Value
Total Fat 3.9g
6%
Saturated Fat 0.8g
4%
Cholesterol 35mg
12%
Sodium 947mg
39%
Total Carbohydrate 13.5g
5%
Dietary Fiber 0.9g
4%
Protein 15g
30%
Vitamin A 8%
Vitamin C 18%
Calcium 3%
Iron 5%
Total Time

Not Available

Serving & Size

1 SERVING (1 CUP BROTH, 1-1/2 OZ PROTEIN)

Yields

Enjoy a hot Pho bowl with chicken, rice noodle, bean sprouts, onions topped with lime, hoisin and sriracha sauce.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP BROTH, 1-1/2 OZ PROTEIN)
Amount Per Serving
Calories 147
% Daily Value
Total Fat 3.9g
6%
Saturated Fat 0.8g
4%
Cholesterol 35mg
12%
Sodium 947mg
39%
Total Carbohydrate 13.5g
5%
Dietary Fiber 0.9g
4%
Protein 15g
30%
Vitamin A 8%
Vitamin C 18%
Calcium 3%
Iron 5%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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:

Product

Campbell's® Reserve® Lemon Grass Pho Chicken Broth

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Weight Measure
Campbell's® Reserve® Lemon Grass Pho Chicken Broth 10  cups
water, hot 2 1/2  gallons
1. Mix Pho with water and bring to a boil and hold at temperature of at least 180ºF. Dilute 4 parts water to 1 part broth. (Avoid holding longer than two hours as broth may become salty and less aromatic.)
Weight Measure
cooked rice noodles 36 oz.
water, boiling, for cooking noodles
2. Cook noodles in boiling water for 2 to 3 minutes. Immediately rinse with cold water, drain well and portion into 2-1/2 oz. nests (1/2 cup) into a full steam table pan. Quickly chill for service.
Weight Measure
water, for reheating noodles gallons
fresh bean sprouts, blanched 36 oz.
yellow onion, sliced paper thin, 1/4 -inch 8 oz.
green onion, thinly sliced, 1/4-inch 6 oz.
cilantro, whole, bunch(es), finely chopped ea.
Thai basil, whole, bunch(es), sliced 1/4-inch bunches
seeded Thai bird chili pepper,1/4-inch sliced ea.
ginger root, sliced paper thin 0 1/2  cups
cooked boneless, skinless chicken breast, shredded 60 oz.
3. Prepare all ingredients and set up station according to diagram.

For each Serving:

4. Place one portion noodle nest into mesh strainer and dip into hot water for 3 to 5 seconds to reheat noodles.

  • Drain well and place in a 16-oz. serving bowl.


  • Top noodles with:


  • - 1/4 cup blanched bean sprouts
    - 1 tsp. onions
    - 1 tsp. scallion
    - 1/2 tsp. cilantro, 1/2 tsp. basil
    - 1 thin slice of ginger (or 1/4 tsp. grated)
    - 1-1/2 oz. cooked chicken or beef
    - 1 to 2 slices of chiles

Ladle 1 cup of hot Pho broth overtop of mixture in bowl.
Weight Measure
lime, cut into 6 wedges ea.
hoisin sauce
sriracha hot chili sauce
5. Garnish options:

Allow customer to self-garnish with lime wedge, Hoisin sauce and Siracha sauce.
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