HAPPY PHO - Zesty Ginger, GLUTEN FREE Vietnamese Brown Rice Pho Noodle Soup, 4.5 oz, 2 SERVINGS Per Box (Pack of 6)

HAPPY PHO - Zesty Ginger, GLUTEN FREE Vietnamese Brown Rice Pho Noodle Soup, 4.5 oz, 2 SERVINGS Per Box (Pack of 6) Review

HAPPY PHO - Zesty Ginger, GLUTEN FREE Vietnamese Brown Rice Pho Noodle Soup, 4.5 oz, 2 SERVINGS Per Box (Pack of 6) Feature

• GLUTEN FREE, LOW SODIUM, made from 100% brown rice with organic green tea, vegan/vegetarian, steam-cooked not fried
• Easy & quick to make, convenient, combine noodles, soup spice packet & fresh ingredients
• 100% recycled paperboard packaging with soy-based ink
• All natural & organic ingredients, delicious, nutritious, fat-free, no MSG, no wheat, no egg, no dairy, no artificial colors, no preservatives
• PACK OF 6 4.5-oz BOXES (2 servings per box)

Star Anise Foods debuts the world's first and only Vietnamese pho noodle soups made from 100% brown rice with a touch of organic green tea, HAPPY PHO. You will totally love our pho! HAPPY PHO is created from an authentic Vietnamese family recipe dated back to the 1920s. We combine nutritious, low sodium noodles with an all natural, savory spice packet soup base. Unlike some of the pho soup that you find at restaurants & currently on the shelves, HAPPY PHO is made from 100% brown rice noodles & has no MSG. It tastes absolutely delicious! A healthy, easy meal made by simply adding fresh ingredients. Traditionally, the broth can take up to 8 hours to perfect. We however, condensed hours of broth making into a simple spice packet, added a nutritional twist to the noodles and made it quick and easy to prepare. Now you can make GLUTEN FREE, tasty Vietnamese brown rice pho noodle soup meals in 15 minutes in the comfort of your own home. HAPPY PHO has 2 components in each box: brown rice noodles with organic green tea and a soup packet of organic and all natural spices. Pho (pronounced "fuh"), a bowl of noodles in steaming hot broth with subtle spices and fresh herbs, is considered the Vietnamese soul food. "Between dodging motorbikes and cars that streamed unimpeded by stoplights, we slurped bowl after bowl of Vietnam's answer to Japan's ramen and China's lo mein", famed food writer Mimi Sheraton enthused about pho in the March 2010 edition of the Smithsonian Magazine. She also called pho the current "culinary rage" in the United States.