Mamy Chand Clear Noodle Soup

Mamy is a Thai brand from the same company that makes MAMA, and the Chand Clear Soup is their halal rice vermicelli line. The packaging doesn’t call out a flavor beyond “Clear Soup,” which made this one a bit of a mystery going in.

Produced in Thailand.

What’s in the Package

Inside the white pouch you’ll find a small bundle of thin rice vermicelli noodles. It also includes two seasoning packets: a green powder sachet and a smaller palm oil packet.

How to Cook Mamy Chand Clear Noodle Soup

1. Put the noodles and both seasoning packets into a bowl.
   Pour in 350ml of boiling water, cover, and let the noodles steep for 3 minutes.
2. Stir and serve.

How Does It Taste

The broth is clear and thin, and the first thing you notice is the salt. There’s a little garlic and spring onion in there too, but the salt is what stands out. It reminded me and James of a Thai rice noodle pack we both ate as kids, the kind with square noodles that uncurled as soon as they hit the water. This tastes a lot like that.

At the water ratio on the package it came out too salty. Next time I’d use closer to 2 cups to thin it out. There’s a little heat from the chilli powder, but not enough to call it spicy. James put it at almost zero. Neither of us was sure how we felt about the flavor overall.

The rice vermicelli cooks up soft and delicate. The strands slip off the chopsticks and soak up the broth well. It’s a nice change from the wheat noodles in most Thai instant packs.

How Does It Compare

The closest comparison is the Thai Kitchen Spring Onion Instant Rice Noodle Soup. It sits in the same clear rice noodle space with a similar salty, garlicky profile. The Mamy is flatter and saltier.

If you want more going on in the broth, the MAMA Pho Bo Beef Noodle Soup is a better-built Vietnamese-style rice noodle pack. So it comes down to what you’re after. The Mamy is a blank clear base you build on with your own toppings. The Pho Bo tastes finished straight out of the pack.

How to Level Up Mamy Chand Clear Noodle Soup

Because the broth is so clear and salty on its own, this one really wants toppings. Fresh shallots, thinly sliced, were the first thing James suggested at the table. A handful of cilantro and a squeeze of lime take it in the Vietnamese pho direction the serving suggestion on the package is already pointing at.

For protein, sliced beef or shredded chicken fit the clear broth well. A few slices of thinly sliced rare beef stirred into the broth at the very end mimic a pho tai.

Final Verdict

Mamy Chand Clear Noodle Soup is a blank rice vermicelli pack with a salty, garlic-leaning clear broth. It’s not a bowl I’d eat plain, and neither would James. With fresh shallots, cilantro, lime, and some thinly sliced beef, it becomes a usable weeknight pho base. As a straight-from-the-pack bowl, we probably wouldn’t grab this one again.

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Related Instant Ramen

• Thai Kitchen Spring Onion Instant Rice Noodle Soup
• Thai Kitchen Lemongrass & Chili Instant Rice Noodle Soup
• MAMA Pho Bo Beef Noodle Soup
• Nguyen’s Pho Instant Rice Noodles Seafood Flavor
• Acecook Oh! Ricey Pho Noodles Chicken Flavor