Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
Campbell’s® Vietnamese Pho Concentrated Soup Base
2
L
8
cups
Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile. 
|
||
| Water | 2 L | 8 cups |
| Rice noodles | 227 g | 8 oz |
| Chicken breast, cooked and shredded | 227 g | 8 oz |
| Bean sprouts | 500 mL | 2 cups |
| Green onions, trimmed, thinly sliced diagonally | 3 each | 3 each |
| Red birdseye chillies, thinly sliced | 2 each | 2 each |
| Thai basil leaves | 125 mL | 1/2 cup |
| Coriander leaves | 60 mL | 1/4 cup |
| Lime wedges, for garnish | 2 each | 2 each |
| Sriracha chili sauce, for serving on the side | ||
| Hoisin sauce, for serving on the side | ||
| Instructions |
| 1. Mix the Campbell’s® Vietnamese Pho Concentrated Soup Base with water. Heat thoroughly and hold hot between 165°F-175°F. |
| 2. Meanwhile, place the rice 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 shredded chicken. 6. Pour the hot soup evenly among each serving bowl. 7. Top with bean sprouts, green onion, chillies, thai basil and coriander. |
| 8. Serve immediately, garnished with lime wedges, if desired. |
