My life this summer has been excruciatingly hectic with launching the Asian Culinary Forum in San Francisco and working on a writing project. To take away from the pressures of putting together a home-cooked food every day, I’ve resorted to taking an instant ramen holiday.
Stop laughing. When I was in Hong Kong this spring, what were people snacking on for breakfast and lunch? Instant noodles. They were paying for it! My first morning in Kowloon, I had a shallow bowl of instant ramen noodles with a lovely fried pork chop and some Chiu Chow chili oil. In Central on Hong Kong side, young people hovered in stalls eating instant noodles during their lunch breaks. Instant noodles are cheap and fast. You can doll up the ramen with practically anything.
That got me thinking about instant pho noodle packets sold at many Chinese and Southeast Asian markets. Hell, at the humongous Ranch 99 in Milpitas a few days ago, there was an entire aisle devoted to a pan-Asian selection of instant noodles. My interest was in the Vietnamese stuff and I had a number of revelations over the course of several meals of instant noodles.
Instant ramen vs. Instant pho noodles
The Vietnamese noodles (labeled “an lien” meaning eat right away) actually tastes like okay pho. The ramen doesn’t come close to ramen. It’s likely related to how the ramen noodles are processed. My friends, they are fried. That’s why as a kid, I used to eat instant ramen noodles straight from the package dipped in the MSG-laden soup packet. The other day, I bought Nissin brand because it was the world’s first instant ramen. Sadly, it didn’t come close to the levels of authenticity that the Vietnamese Vicom’s pho noodles reached.
What is in the instant pho?
A bundle of dried rice noodles that are noticeably thinner than what you’d get in regular packages of dried pho noodles. The thinness allows you to “cook” the noodles in about 3 minutes after you’ve poured in the boiling water, and then steep your concoction, covered. Then, there are small packets of sparkly granules of soup base, crinkly dehydrated vegetables and bits that look like meat, and some fat. The first time out, I used all the stuff and instantly realized that the dried scallion and bits of chicken were disgusting; I chopped some scallion, cilantro, and shallot and added them to the bowl, and that made the soup more real. There was leftover grilled chicken and I dropped some in. The soup base and the fat, however, are essential. With some chiles on the side, the pho was like a cheap bowl in Vietnam or abroad. Not bad at all. I wouldn't pay more than say.... 50 cents for it!
Beef vs. chicken vs. vegetarian pho instant noodles
Both were decent enough to be flavorful. Amazing. But we generally liked the chicken more. It’s easier to mimic chicken broth than it is beef broth. Adding fresh garnishes like basil, mint, cilantro, chiles and lime – helps both of the soups say, “I am pho.” The vegetarian pho didn't turn me into a vegetarian. Rory hogged up his beef pho bowl.
Vifon and Oh! Ricey brands
Both are from Vietnam and cost 39 and 50 cents a package, respectively. The Oh! Ricey had more stuff but the soup base was heavy handed in spices. For the chicken, it was too much. For the beef, it was alright. Vifon was more delicate but if I added too much water, I was sorry because the broth was too watery tasting. When buying Asian foodstuffs, I go for the middle to upper price range as the little price difference means a lot.
Bun Rieu Cua (crab noodle soup)
Surprisingly, the instant version of bun rieu cua had okay funky, sea-like broth. There were chunks of dried tomato that rehydrated really well. A small packet of fried shallot wasn’t too bad. The bun noodles, however, tasted weird.
Conclusion
I would keep a stash in my cupboard for an quick fix of pho. Instant noodles will never be like a freshly prepared bowl with good meat. If you add some leftover chicken, beef, and fresh garnishes, you have a decent bowl of Vietnamese noodle soup. Definitely, for quick taste of Vietnam, I'd go for it!
Nate says
I guess we're just lucky to live in San Jose where a good bowl of pho is just 5 minutes away.
Simon Bao says
Andrea, those Ramen noodles have some serious die-hard fans who love them. I'll say "Howdy" to them, and move on to say I've never been happy eating Ramen. It's always seemed like such a sad little meal. Full of flavors that are really really trying, but aren't ever actually convincing. Even after trying to dress up some Mama Pork Flavored Instant Noodles with an egg, scallion, cilantro, etc... Eh, still a sad meal.
So I was kind of shocked and surprised to find that Instant Beef Pho was no
Andrea Nguyen says
Simon, were you and on the same eating wave length or what? It's something about the rice noodles for pho -- you can rehydrate them pretty well.
Instant ramen is like a post-modern facsimile of real ramen. It's in a class of its own.
I saw the instant Chao Ga rice soup and was skeptical. Guess I have to go back to the store.
Andrea... (a different Andrea) says
I'm so happy that you posted this. A while back, I bought a package of instant pho, for a quick lunch, but I've been too afraid to try it. To me, pho is a very complex dish (at least for this simple beginning cook) so turning it into an "instant" package has to a bit scary.
Unfortunately for me, the nearest good pho restaurant is 30-45 minutes away; I'll have to give it a try sometime.
Simon Bao says
Different Andrea, it *is* a bit scary... trying to even think of an "instant" Pho. And you won't mistake it for the best bowls available in your community. BUT... it's still better than I imagined it would be. No substitute or alternative to Real Big Bowl of Pho, but still, sorta kinda OK as a quick noodle soup lunch.
And I was scared to try it the first time too. I was *sure* it would put me in a foul and grumpy mood and I'd be excoriating whoever invented the stuff. 🙂
White On Rice Couple says
These are VERY handy and satisfying when I'm in a backpack trip for 4-plus days in the backcountry. I live on these packets for breakfast and dinner because having a hot meal that slightly reminds me of home is better than no Pho or Chao at all! Granted, there is nothing like the real thing, but when my body is aching for something other than granola and bagels, these packets definitely feed my soul.
There are times, when I'm craving a quick fix , that these are great for too. When I was in coll
White On Rice Couple says
Duh, I forgot to mention some of my favorites. All of those brands you have are good and I've tried them all. I usually doctor them up a bit and drop a crushed piece of ginger in and a star anise for extra flavor. I really like the glass noodle packets (mien) too because they are light and satisfying, just enough to keep me satisfied.
Binh says
Just a quick contribution that has little to do with instant Vietnamese noodle, but more along the line of ramen.
I discovered an interesting version of the instant noodle called Mee Goreng by Indo Mie. What's different is that you don't mix the condiments and flavoring in the soup, but rather you boil the noodle, drain and mix with the stuff afterwards -- a fried noodle (mee goreng) kinda thing. It is refreshingly addictive.
http://en.wikipedia.org/wiki/IndoMie_Mi_Goreng
Andrea Nguyen says
WORC - Ginger in the broth -- now that's quite a neat trick. I need a little protein in the morning so noodle soup is perfect too. Don't you worry about the noodles getting crushed when you're out hiking in the wild?
Binh - Mee Goreng sounds good. I'm going to look out for that!
Michelle says
can't believe they have instant bun rieu. Amazing...One of my favorite instant noodles is the spicy Korean variety - Nong Shin Ramyun . I never use all of the flavoring packet. Can't be beat with a dropped egg and scallions.
Jaden, Steamy Kitchen says
honey! i'm so glad you posted this! i can't even tell you how many times i've been blasted by extreme Asian foodies because I like to eat instant noodles...
Stuart says
I recently bought some instant Pho Bo and Pho Ga. They are "Mama" brand, are labeled "An lien," and the maker is President Rice Products Public Company Limited in Bangkok. They even have a web site: http://www.mama-ricenoodles.com
They do satisfy my cravings for a bowl of Pho, although they're not really a substitute for a good bowl of Pho at a restaurant.
I think it's some of the spices that say that this is Pho. The noodles aren't really the same a
Dennis M Reed says
My wife and I frequently get a pho craving in the early AM...I have discovered that the Vifon brand especially with the addition of freshly sliced eye of round with fresh Thai basil and ngo gai make for a reasonable substitute for real pho.
Andrea Nguyen says
Dennis, So glad to know that you're in the instant pho camp. It's a quick and easy fix.
TAC says
I searched instant pho and found your website. Brilliant idea to whoever created instant pho. I wonder if you can get them in Vancouver Canada?
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Brilliant idea to whoever created instant pho. I wonder if you can get them in Vancouver Canada?
john cassell says
the mama brand pho bo is quite good
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Nickle says
I can't wait to try this one.
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dale g says
Andrea, I run a small Asian grocery store in Northern California. My distributor offers 3 Pho seasoning. frozen brick of broth, paste, and powder. I use the powder and it is fantastic. The container gives a specific time frame for using, but, it makes perfect broth.
dale
Andrea Nguyen says
Lucky you! Thanks for the tip.