Mama, Chan Chicken Pho, Instant Noodles
Here we have a fairly new style of Mama, made using premium chantaboon rice stick noodles. Serving size is 1.94 oz dry, which is a bit larger than most Mama noodle packs. One bowl can fill you up, and the pho chicken is just as you might hope for--a chicken broth with a spice packet to add if you prefer some chilli heat.
Add the three separate spice packets, then add hot water, and let sit for 3 minutes.
Also see our chan clear instant mama and our chan pho beef.
Also see our classic tom yum shrimp instant noodles.
Ingredients: rice, tapioca starch, palm oil, salt, sugar, artificial chicke flavor (contains msg), dried spring onion, spices, citric acid, disodium 5 caramel color, paprik oleoresin color, turmeric oleoresin color.
Product of Thailand.
Thai Prawn Soup with Lemongrass, 'Tom Yum Goong'
Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor. We've perfected this recipe and assure you it tastes great.
Typically a chef will use a pork or chicken stock then add the basic fresh staples to create the tom yum, as in our video: Railroad Chef Prepares Tom Yum.
Making a stock is really simple and we use chicken here, but feel free to use a bone-in pork also. You may also like our version of tom yum made with a coconut water base.
It's important to use "prik pao" in your tom yum and we have several brands, with slightly varying tastes depending on your preference. In this recipe we are pleased to use Mae Pranom White Can Prik Pao. We also suggest Mae Pranom Prik Pao, Blue Lid.
Also -- See Our Thai Street Vendor Video: Thai Street Vendor Prepares Tom Yum.