Category Archives: Vifon

#1906: Vifon Chicken Flavor Asian Style Instant Noodles

With my son Andy over here, it’s usually a good bet that he will like some chicken noodles with some nice garnish. His favorites include fish cake and cheese – which don’t always go with everything. I’d usually choose something like that combo for spicy Korean seafood ramyun. He did indeed get his cheese after the final picture of the noodles were taken today, and so all things are good in the world. Let’s check out this variety from Vietnam!

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 400ml boiling water. Cover for 3 minutes. Stir and enjoy!

The noodle block.

The soup base sachet.

A slightly granular powder with a chicken scent.

The vegetables sachet.

Small bits of greenery.

Finished (click to enlarge). Added coriander and Salad Cosmo mung bean sprouts. The noodles hydrated well and had a comfort food kind of texture – soft and warm. They also hydrated very well. The broth was quite good – nice chicken taste and bits of vegetable were throughout. 3.5 out of 5.0 stars. UPC bar code 851683004195.


A Vifon promotional film.

#1816: Vifon Asian Style Instant Noodles Artificial Beef Flavor

This one came by way of Michael over at EastLand Foods – thanks! I haven’t reviewed a Vietnamese instant noodle in ages it seems like – let’s see what we have here!

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, put everything in the bowl and add 2 cups boiling water. Cover and let steep 3 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

An included fork!

The noodles block.

A dry soup base sachet.

A light powder.

A seasoned oil sachet.

Deep orange.

The vegetables sachet.

A neat little array of vegetables.

Finished. Added beef, white onion and mushroom. The noodles hydrated pretty well, but had a slightly spongy texture I wasn’t super keen on. Quantity was alright though. The broth definitely had a decent beef flavor, but still was a little on the thinner side and due to that, wasn’t completely convincing. The vegetables hydrated nicely. 3.25 out of 5.0 stars. UPC bar code 851683004515.

Here’s the rice noodle beef pho version – Vifon Pho Bo Noodle Bowl, Beef, 2.4 Ounce (Pack of 12)

A Vifon TV commercial.

#1666: Vifon Curry Instant Noodle With Chicken

Once in a blue moon I find an instant noodle in my hamper of which I have absolutely NO CLUE WHERE IT CAME FROM. I mean, yeah – I know it’s made in Vietnam and that it’s a chicken curry variant, but I have no idea how it got into my hamper. Where did I get it? Hmmm… Well, it needs to be reviewed so here I am. Let’s check it out!

Details from the side panel (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add all sachets into up. Add 350ml water and microwave for 3 minutes. Stir and enjoy!

Detail of the lid (click image to enlarge).

An included fork!

The noodle block.

The powder soup base sachet.

Has a chicken scent.

A seasoned oil sachet.


A vegetable sachet.

Wee little bits and pieces.

Finished (click image to enlarge). Added baked chicken with Lindberg-Snider Porterhouse & Roast Seasoning, tau pok, mung bean sprouts and coriander. The noodles were thin and could have used a little more time – they were a little under hydrated. The broth had a lightly spicy curry chicken flavor. It was very thin however and felt a little like less water would have done it justice. 3.0 out of 5.0 stars. EAN bar code 8934561000662.


A Vifon TV commercial for their Ngon Ngon product.

#1522: Vifon Instant Porridge Seafood Flavour

The first thing you’re going to say is ‘porridge isn’t ramen.’ Well aware of that, dude. Then again, these often show up on the instant noodle aisle of an Asian grocery and as such, I thought it could use some attention. This is a Vietnamese seafood porridge, much like what they call congee in China. Here’s what Wikipedia has to say about Vietnamese rice porridge:

In Vietnam, rice congee, called cháo (Vietnamese: cháo), is sometimes cooked with pandan leaves or Asian mung bean. In its simplest form (plain rice porridge, known as cháo hoa), it is a food for times of famine and hardship to stretch the rice ration. Or, as is especially common among Buddhist monks, nuns and lay people, it can be a simple breakfast food eaten with pickled vegetables or fermented tofu (chao).

Despite its humble ubiquity among the poor, it is also popular as a main entrée when cooked with a variety of meats. For example, cháo gà is cooked with chicken, garlic, and ginger. The rice porridge is cooked in the broth in which a whole chicken had been boiled, and once the chicken is cooked, the meat is sliced and layered on a bed of shredded, raw cabbage, sliced scallions, and drizzled with a vinegar-based sauce, to be eaten as a side dish to the porridge. Other combinations include cháo vịt (duck porridge), which is cooked in the same fashion as the chicken porridge, but with duck. Cháo lòng heo is made with lòng heo (a variety of offal from pork or duck with sliced portions of congealed pork blood). Cháo is typically served with quẩy on the side.

Cháo bầu is a congee containing pig kidney (bầu dục lợn). A specialty of the Hóc Môn district in Ho Chi Minh City, it is typically eaten in rural areas of southern Vietnam. Well-known cháo bầu vendors include Cánh Đồng Hoang, Cô Ba Nữ, and Sáu Quẻn.[17]

It is also common to eat cháo during an illness, as it is believed the porridge is easy to digest while being fortifying. For such purposes, the cháo is sometimes cooked with roasted white rice, giving the porridge broth a more nuanced body and a subtle, nutty flavor. In some parts of Vietnam, local customs call for making cháo as offerings for the “wandering souls” during the Buddhist Vu Lan summer feast.

On our flight back from Taiwan last month, we had some choices as to what to eat as an in-flight meal. The last thing I had was pork porridge, basically congee. What it had as a condiment or topping was a package of fish floss. Fish floss is basically dried fish which is pulverized with a little salt and sugar. It’s pretty much a powdered thing. Anyways, Kit didn’t want to try hers and so I ended up with her package of it. I’ve been trying to find some reason to use it before it expired and this looks like it will work nicely; seafood porridge, fish floss. Sounds right, yeah? Let’s have a look at this one from Vietnam.

An import sticker from the back of the package (click image to enlarge). Contains seafood.

Here’s the back of the package (click image to enlarge). To prepare, add contents of package to bowl as well as sachet contents. Add 350ml boiling water and cover for 3 minutes. Stir well and enjoy! These are the instructions given, but in the icons of how to prepare, it shows a sachet with bits of matter exiting from it, making me thing perhaps one could add the vegetable sachet at the end, however they wouldn’t hydrate as well as when steeped.

The uncooked porridge; basically looks like flaked rice.

The soup base sachet.

Definitely has a seafood scent.

An oil sachet.

Has an onion scent.

The vegetables sachet.

Looks to be green onion.


Finished (click image to enlarge). Added fish floss, coriander and mung bean sprout. The porridge is like a thin oatmeal – I heard a woman asking a chef if she could have thicker congee and the chef mentioned it just depends on the amount of water you add. I went with the prescribed 350ml on the package. The flavor is nice – a tasty seafood flavor. The vegetable bits hydrated well and included coriander which had an exceptionally good flavor. 3.25 out of 5.0 stars.EAN bar code 8934561210566.

Here’s Vifon’s bowl version of their fish flavored porridge.

A documentary about Vietnamese street foods.

#1419: Vifon Ngon-Ngon Mi Tom Yum Thịt Băm Tom Yum Minced Pork Noodle

Here’s one with an interesting name. ‘Ngon-ngon?’ What could that mean? So I plugged ‘ngon-ngon’ into Google translate and it came up with ‘delicious’. I thought it interesting that only one ‘ngon’ came up with ‘tasty.’ I thought then, well hey – what about a trifecta of ‘ngon?’ Well, ‘ngon ngon ngon’ comes up with ‘delicious delicious.’ Anyways, it sounds like these Vifon minced pork tom yum noodles should be delicious. I hope they are! Let’s have a look.

Here’s detail of the side panels (click image to enlarge). Looks to be meat free but check to make sure. To prepare, open container and take everything but the noodles out. Add sachet contents and boiling water to fill line. Re-cover and steep for 3 minutes. Stir and enjoy!

Here’s detail of the lid (click image to enlarge).

An included fork!

The noodle block.

The soup base sachet.

A granular mix with bits of herbs.

An oil sachet.

Thick and bright orange!


Finished (click image to enlarge). Added sauteed mince pork and sweet onion, lime, coriander from my wife”s patio garden and Texas Pete Sriracha Cha! chilli sauce. The noodles are a little crumbly and rather thin. The broth has a good tom yum flavor – nice heat and citrus along with a pork kind of flavor going on. 3.5 out of 5.0 stars.EAN code 8934561240273.

Here’s a TV spot for Vifon Ngon Ngon noodles.