Up until now, I’ve been reviewing some of Kabuto Noodles’ egg noodles – now it’s time to take a look at their rice noodle varieties to wrap up Meet The Manufacturer. It’s been a while since I’ve reviewed any pho varieties. Pho is a traditional (and wildly popular) Vietnamese noodle soup. Pho involved cooking broth with lots of spices like cinnamon, star anise, stewing beef bones for hours, and with rice noodles. Usually when you get it locally, it comes with jalapeno slices, sweet basil, mung bean sprouts, a little Huy Fong Sriracha sauce and Hoisin sauce. Oh – and there’s a lot of different kinds of meats to choose from – beef flank, tendon, ribeye – and chicken. Let’s check this one out!
Detail of the side panels (click to enlarge). Contains chicken. To prepare, remove lid and fill to line with boiling water. Loosely cover and let sit 3-4 minutes. Stir and let stand another minute. Stir and enjoy!
Detail of the lid (click to enlarge).
The rice noodle block.
Some of the seasoning from the pot.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, beef tendon meatball, sweet basil and jalapeno slices. The noodles hydrated well – broad and flat rice noodles. The broth was on the sweet side and had a nice chicken flavor to it. 3.5 out of 5.0 stars. EAN bar code 5060250610331.
Another challenge – this time, Sophie eats as many pancakes as she can in 15 minutes.