The broth is made from home-made chicken stock scented with cinnamon, star anise and coriander seeds and flavoured with fish sauce and spring onion.
We pre-soak rice noodles and slice free-range chicken breast, then vacuum seal it raw, is ready for you to poach in the soup.
Serve over the top of cooked rice noodles and your choice of bean sprouts, herbs (chives, mint, coriander), chilies, lime juice and fried shallots. Add extra fish sauce to taste - we didn't want to overwhelm it with salt.
Chicken stock [water, free range chicken bones, vegetables (onion, carrot, celery), garlic, bay leaves, parsley, black pepper], free range chicken breast, onion, rice noodles (rice flour 90%, water), ginger, fried shallots [shallots, vegetable oil], spring onion, fish sauce (anchovy extract 77% salt sugar), garlic, rice bran oil, sugar, cinnamon, coriander seed, star anise, salt.
| Per 100g | Small | Large | |
| ENERGY | 305kJ | 2159kJ | 4322kJ |
| PROTEIN | 6.3g | 44.5g | 89.0g |
| FAT TOTAL | 1.7g | 12.1g | 24.1g |
| - SATURATED | 0.47g | 0.2g | 6.6g |
| CARBS | 8.2g | 57.5g | 114.9g |
| - SUGARS | 0.55g | 3.9g | 7.7g |
| SODIUM | 157mg | 1108mg | 2215mg |
PLEASE NOTE: this product contains raw chicken and must be fully cooked prior to consumption.
Defrost fully. Heat chicken broth in a sauce pan until steaming. Add the noodles and the chicken then simmer until chicken is just cooked through. Ladle evenly into bowls. Serve with combination of sprouts and herbs (mint, coriander, Thai basil), a squeeze of lime and chopped chili.
Alternatively, pierce the bag of noodles and microwave for 1-2 minutes. Heat chicken broth in a sauce pan. Then divide the noodles between bowls, pour over the steaming chicken broth and top with pan fried chicken strips.