Pulmuone Launches 'Rich Vietnamese Chicken Pho' with Deep Chicken Broth

[Asia Economy Reporter Choi Saeng-hye] Pulmuone has introduced a Vietnamese-style fresh rice noodle convenience meal product that can be deliciously enjoyed at home during winter.

On the 15th, Pulmuone Foods announced the launch of ‘Rich Vietnamese Chicken Rice Noodles,’ which captures the authentic taste of local rice noodles with rich chicken broth and soft fresh noodles.

The new product features soft fresh rice noodles enhanced with richly brewed chicken broth to suit Korean tastes.

The noodles are made using the traditional Southeast Asian noodle-making method called the ‘Miyu Sheet method,’ which boasts a soft and chewy texture. The Miyu Sheet method involves mixing finely ground rice flour and starch with water, spreading it thinly, drying it, and then cutting it into thin strips, improving the texture and elasticity of the noodles.

These healthy rice noodles contain no wheat flour at all and are easy to prepare by boiling for about one minute in boiling water.

The rice noodle broth is deeply flavored by richly brewing chicken bones, which are also widely used as a soup base in Korean cuisine, and umami is enhanced with concentrated vegetable extracts from radish, green onion, and onion.

The cooking method is also simple. Add the fresh rice noodles to 400cc of boiling water and boil for 1 minute and 10 seconds, then turn off the heat and stir in the included liquid sauce well. Afterward, transfer the cooked rice noodles to a bowl and top with the included chopped green onion & red chili flakes to complete rice noodles that taste like they were ordered from a local specialty restaurant.

This content was produced with the assistance of AI translation services.