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| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 550 g) | Mỗi phần550 g |
|---|---|---|
| Sugar | 4.5 g | 4.5 g |
| Energy | ~3350 kJ | ~3350 kJ |
| Sodium | 1450 mg | 1450 mg |
| Protein | 42 g | 42 g |
| Fat, total | 25 g | 25 g |
| Carbohydrate | 98 g | 98 g |
| Saturated fat | 5.5 g | 5.5 g |
Flat rice noodle, chicken, beef, prawns, vegetables in a silky egg sauce.
Wide flat rice noodles (phở áp chảo / hor fun), tender seasoned chicken strips, marinated beef slices, peeled fresh prawns, whisked hen eggs (creating silky ribbons), fresh choy sum (Chinese flowering cabbage), minced garlic, light soy sauce, premium oyster sauce, fish sauce, tapioca starch thickener, a touch of sesame oil, ground white pepper, vegetable cooking oil, crispy fried shallots, chopped spring onions.
Hor Fun with silky egg sauce (Phở xào giòn/ướt kiểu Hoa) is a brilliant Cantonese-Vietnamese culinary fusion prominent across Cho Lon (Saigon's historic Chinatown). The dish centers on searing wide flat rice noodles over an intensely hot wok to achieve a smoky 'breath of the wok' (wok hei) fragrance. It is then drenched in a rich, velvety, egg-laced gravy packed with combinations of land and sea proteins, offering a beautiful harmony of comforting textures.
Contains egg (hen eggs), crustacea (prawns), soy, and gluten (oyster and soy sauce elements). Prepared in a commercial kitchen environment that also handles peanuts, sesame, dairy, and molluscs.
Best enjoyed immediately while the noodles are freshly seared and the egg sauce remains thick, silky, and piping hot. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
If saving leftovers, be aware that the starch-based gravy will naturally thin out and become watery upon cooling and storage.
To reheat, transfer the contents into a non-stick skillet over medium-low heat with a small splash of water. Cover and heat gently for 4 to 5 minutes, stirring occasionally until heated through completely. Avoid over-stirring to maintain gravy body.
Serve hot on a large rimmed ceramic plate or shallow bowl to properly contain the rich egg gravy. Garnished nicely with a scatter of crispy fried shallots, chopped spring onions, and a splash of pickled green chillies on the side for a perfect acidic contrast.
