Here’s another Miliket variety I found over at HMart recently. I’ve seen a ton of different varieties by this company as of late – it’s an invasion! Nice to see Vietnamese stuff I’ve not yet reviewed. This one is a Phnom Penh styl enoodle – Wikipedia had this to say –
Hủ tiếu originated from the cuisine of the Teochew people who migrated to Vietnam of Guangdong province. For the first localised variant of Hủ tiếu originating in Vietnam (known as Hủ tiếu nam vang), the rice noodles had a softer texture and flat appearance like Phở.[7][8] Southern Vietnamese then recreated the noodles and produced a chewy texture for the rice noodle, the commonly seen texture for Hủ tiếu noodles nowadays.[9]
The word hủ tiếu came from the Teochew dialect 粿條 (guê2diou5 or kway teow).[10]
This is a dish which is often enjoyed for breakfast in Vietnam – the mention of herb here is also making sense now as I comment in the episode of Instant Noodle Recipe Time below that it seemed the included sachet was more herbaceous than your standard sachet of chives. Let’s give it a try!
Miliket Phnom Penh Instant Rice Noodles – Vietnam
A distributor / import sticker (click to enlarge).
Detail of the packaging (click to enlarge). Contains pork fat in the ingredients (and a lot of parenthesis). To prepare, add rice noodle and included sachet to 300ml boiling water. Cover for 3~4 minutes. Add in remaining sachets. Finally, stir and enjoy!
The rice noodle accompanied by a sachet of herbs.
A sachet of dry base.
A sachet of seasoned oil.
Finished (click to enlarge). Added mung bean sprout, crushed red pepper, coriander, shredded pork, sesame seed, and Huy Fong Sriracha . Rice noodle is hydrated well, however quite chewy still. The broth is very strong – spicy, sweet, salty and very herbal. It’s nice – I could see this as a breakfast dish – bright and delightful. 4.0 out of 5.0 stars.
Watch me cook on Instant Noodle Recipe Time!
