Enjoy a hot Pho bowl with chicken, rice noodle, bean sprouts, onions topped with lime, hoisin and sriracha sauce.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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.
|water||2 1/2 gallons|
|cooked rice noodles||36 oz.|
|fresh bean sprouts||36 oz.|
|yellow onion||8 oz.|
|green onion||6 oz.|
|Thai basil||2 bunches|
|seeded Thai bird chili pepper||2 ea.|
|ginger root||0 1/2 cups|
|cooked boneless, skinless chicken breast||60 oz.|
|sriracha hot chili sauce|
|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.)|
|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.|
|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.
- 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
|5. Garnish options:
Allow customer to self-garnish with lime wedge, Hoisin sauce and Siracha sauce.
- Thinly sliced roasted beef sirloin may be used in place of chicken.