Skip to main content


Vietnamese Ginger Chicken Noodle Bowl


Serve with Srirachi Hot Sauce or chili paste, if desired.

Total Time


Serving & Size

2 cup / 480 mL

Add some Vietnamese flavour to your menu with this noodle-bowl made with the fresh flavours of cilantro, green onions, basil and a sprinkle of red pepper flakes.

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

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

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

Step 3
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.

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

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Artisan by Stockpot® Chicken Stock 16 cups L
1. Reconstitute Artisan Chicken Stock according to package directions and set aside.
Ingredients Weight Measure
Weight Measure
Rice Vermicelli Noodles, dry 12 oz 360  g
Chicken Breast, boneless skinless, cut into julienne strips 2 lbs kg
Vegetable Oil 1/4 cup 65  mL
Garlic, minced 6 tbsp 90  mL
Ginger, minced 2 tbsp 30  mL
Red Pepper Flakes 2 tbsp 30  mL
Fish Sauce 2 tbsp 30  mL
2. Soak noodles in very hot tap water according to package directions. While noodles are soaking, heat oil in deep skillet over medium-high heat; add chicken, garlic, ginger and pepper flakes. Cook stirring for 3 minutes; then add stock and fish sauce; bring to a boil. Reduce heat to medium and simmer until chicken is done, about 8 minutes.
Ingredients Weight Measure
Weight Measure
Cilantro, freshly chopped 1/2 cup 125  mL
Green Onions, chopped 1/2 cup 125  mL
Basil, freshly chopped 1/2 cup 125  mL
3. Drain noodles and cut into short pieces, about 1 ½ inches long; add into hot broth. Serve 2 cups (480 mL) garnished with cilantro, green onion and basil.


©2024 CSC Brands LP, All Rights Reserved.