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Pho Ga

Made With:


Campbell's® Vietnamese Pho Concentrated Soup Base

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

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Total Time

30 min.

Serving & Size

300 mL

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

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

Weight Measure
Campbell’s® Vietnamese Pho Concentrated Soup Base 8 cups L
Water 8 cups L
1. Mix the Campbell’s® Vietnamese Pho Concentrated Soup Base with water. Heat thoroughly and hold hot between 165°F-175°F.
Weight Measure
Rice noodles 8 oz 227  g
2. Meanwhile, place the rice noodles in a large heatproof bowl and pour over plenty of boiling water.
Weight Measure
Chicken breast, cooked and shredded 8 oz 227  g
Bean sprouts 2 cups 500  mL
Green onions, trimmed, thinly sliced diagonally 3 each each
Red birdseye chillies, thinly sliced 2 each each
Thai basil leaves 1 cup 125  mL
Coriander leaves 1 cup 60  mL
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.
Weight Measure
Lime wedges, for garnish 2 each each
Sriracha chili sauce, for serving on the side
Hoisin sauce, for serving on the side
8. Serve immediately, garnished with lime wedges, if desired.


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