NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Vietnamese Pho Concentrated Soup Base
|Water||1.5 L||6 cups|
|Thick rice noodles||100 g||3 1/2 oz|
|Beef fillet steak, thinly sliced t||227 g||1/2 lb|
|Bean sprouts||500 mL||2 cups|
|Green onions, trimmed, thinly sliced diagonally||3 each||3 each|
|Red birdseye chillies, thinly slicedt||2 each||2 each|
|Thai basil Leaves||125 mL||1/2 cup|
|Coriander leaves t||62 1/2 mL||1/4 cup|
|Lime wedges, for garnish||2 each||2 each|
|1. Combine the Campbell's® Vietnamese Pho Concentrated Soup Base with water. Heat thoroughly and hold hot, between 165°F-175°F.|
|2. Meanwhile, place the noodles in a large heatproof bowl and pour over plenty of boiling water.
3. Set aside for 5 minutes to soak. Drain well.
4. For service, divide noodles and reserved beef evenly among serving bowls.
|5. Top with sliced beef. Pour the hot soup evenly among each serving bowl.|
|6. Top with bean sprouts, green onion, chillies, thai basil and coriander.|
|7. Serve immediately with lime wedges, if desired.|