As we wind down this Meet The Manufacturer, I’ve been saving one that I found very interesting to be towards the end. I use coriander in the ‘finished’ photo of many instant noodle varieties – but never have I seen an instant noodles whose primary flavor is coriander. I’m very curious about this one – let’s check it out!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add all seasoning sachets to the bowl and boiling water to fill line. Let steep covered for 4 minutes. Stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and coriander. The noodles hydrated very well. They are wide and flat and have a decent chew to them but not overly chewy for a rice noodle. The broth is a kind of salty and chicken like one, augmented by a nice oiliness. The sachet of dried coriander can be seen flecked throughout here. To be honest, I expected this to be an onslaught of coriander flavor, but it was a little drowned out so to speak by the broth’s saltiness. I think it could be served better with more coriander and less saltiness. Still, it was a tasty bowl of rice noodles. 2.75 out of 5.0 stars. EAN bar code 8851876001491.
I thought the first thing to do would be to look this up on Wikipedia. I found an entry for nam tok and here’s some of what it said:
Nam tok can refer to two different kinds of preparation:
In Central Thailand, nam tok is mainly a spicy soup stock enriched with raw cow blood or pig’s blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings, green vegetables and spices. This type of soup has an intense, rich and pleasant taste and is often served by streetside vendors in small food stalls.
Nam tok can be also an Isan and Lao meat dish which is similar to lap (larb). This dish is known in Lao as ping sin nam tok (Lao: ປິ້ງຊິ້ນນ້ຳຕົກ) and in Thai as nuea yang nam tok (Thai: เนื้อย่างน้ำตก, “waterfall grilled beef”), if made with beef, and as mu nam tok (Thai: หมูน้ำตก, “waterfall pork”), if made with pork. The name supposedly refers to the fact that there is still “water”, or liquid, in the meat, that is, blood. The “dressing” of this meat-based salad is made with ground roasted rice, ground dried chillies, fish sauce, lime juice, shallots and mint leaves. It can also feature spring onions. It is traditionally eaten with sticky rice and comes with raw vegetables such asthua fak yao (Thai: ถั่วฝักยาว, yardlong beans) and kalam pli (Thai: กะหล่ำปลี, cabbage).
Ah ha – so from the second bullet point it looks as though this is a pork variety. Let’s check it out!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add everything to a bowl and add 300ml boiling water. Cover for 3 minutes. Stir and enjoy!
The rice noodles.
A large sachet.
Has a rich scent.
A liquid sachet.
A dark, oily paste.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, fried garlic, thin sliced chashu pork, coriander and chilli flake. Really like the gauge of these noodles yet again – good stuff! Hydrated well in the time allotted. The broth has a kind of mysteriousness to it; dark in color with a sour and spicy taste and other tastes lingering about. 3.5 out of 5.0 stars. EAN bar code 8851876001132.
I’ve always been curious about the clear soups; where are they enjoyed and who enjoys them and with what? Well, let’s find out what it’s like!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add package contents to a bowl and add 350ml boiling water. Cover for 3 minutes. stir and enjoy!
The vermicelli block.
A dual sachet.
Chilli powder atop soup basr.
An oil sachet.
Has a strong garlic scent!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, tofu puff, coriander, fried garlic and chilli flake. The vermicelli is ultrafine stuff. I used a pair of kitchen scissors to make a couple cross cuts, allowing easier ease in consumption. The broth has a salty component, a little sweet and a bit of spicy. 3.5 out of 5.0 stars. EAN bar code 8850987201295.
Here’s the seond of the pho bowls – chicken! Let’s give it a try!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add everything to the bowl and add boiling water to the fil lline. cover for 4 minutes. Stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, basil, baked chicken, fried garlic and chilli flake. The noodles hydrated nicely and were of good nature. The broth was alright – kind of on the lighter side. I noticed a lot of floating bits that were much like TVP and seemed rubbery – I’m guessing fake chicken. This just didn’t work for me and really bummed me out. 2.75 out of 5.0 stars. EAN bar code 8851876001316.
This sounds interesting! I don’t think I’ve heard of rice vermicelli in gravy before. It looks like it will be beef gravy from the picture. Guess we’ll see! Let’s have a looksie…
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add everything to a bowl and add 210ml boiling water. Cover for 3 minutes. Stir and enjoy!
The first of two sachets, this one large and dry.
Lots of fluffy powder.
A large liquid sachet.
Thick and oily!
Finished (click to enlarge). Added beef and basil. The vermicelli came out very well – and of course I used a pair of kitchen scissors to do a couple of cross cuts. Now, the gravy was definitely gravy; very thick and very good! I am really impressed with this one; has a kind of beef kind of spices kind of hint of spicy thing going on and just kept my tastebuds confused, astounded and fascinated. It’s not extremely often I find something new that is nothing like I’ve tried before and like it, too. 5.0 out of 5.0 stars. EAN bar code 8851876000265.