This one comes by way of Daniel over the Exotic Noods – he asked if I’d tried it and since I hadn’t was kind enough to send one over – thanks! So, here we have a variety with a Thai flavor made in Taiwan. I’m game – let’s give it a try!
Chef Dragon Tom Yum Gung Wide Vermicelli – Taiwan
Detail of the packaging (click to enlarge). Unsure, but probably contains seafood and/or crustacean – check for yourself. To prepare, add everything to a bowl and 400ml boiling water. Cover for 4 minutes. Finally, stir and enjoy!
A nest of wide vermicelli rice noodle.
A sachet of liquid soup base.
Crushed red pepper.
Finished (click to enlarge). Added fishball, peppers, mung bean sprouts, and scallion. Vermicelli certainly wasn’t done enough – boiling would have worked better instead of steeping. Broth though would have sunk this anyways; it’s ultra oily. The flavor is strange and just ever so vaguely resembles tom yum. 0.0 out of 5.0 stars. EAN bar code 4710943680196.
Watch me cook on Instant Noodle Recipe Time!
