Vietnamese Pho
with Kale and Enoki Mushrooms
Our version of the classic Vietnamese rice noodle soup includes delicious enoki mushrooms and fibre-rich kale! Ginger and Thai basil create a fragrant slurp-worthy broth and the carrot ribbons add a splash of colour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Rice Noodles
113 g
Enoki Mushrooms
56 g
Kale, chopped
2 unit
Green Onion
30 g
Ginger
10 g
Thai Basil
1 g
Lime
1 unit
Carrot
1 tsp
Sriracha
(Contains: Sulphites)
1 tbsp
Soy Sauce
(Contains: Sulphites, Soy, Wheat)
2 unit
Vegetable Pho Concentrate
Utensils
Cooking Steps
Cook the noodles: Bring a large pot of salted water to a boil over medium. Wash and dry all produce. Add the rice noodles to the boiling water. Cook, stirring occasionally, until the rice noodles are tender, 10-12 min.
Prep: Meanwhile, cut and discard the bottom inch of the enoki mushrooms. Thinly slice the green onions. Cut the ginger lengthwise into 1/4-inch slices. Cut the lime(s) into wedges. Coarsely chop the Thai basil leaves. (Save the stems for the broth!) Peel the carrot(s) into ribbons.
Drain and rinse the noodles under cold water. (TIP: Rinsing the noodles under cold water will help keep them from sticking to each other!) Set the noodles aside in a bowl with cold water.
Make the pho: Add 6 cups water (double for 4 people) to the same pot. Add the ginger, Thai basil stems, broth concentrates and soy sauce. Bring to a boil.
Add the kale, enoki mushrooms and carrot ribbons. Simmer until the kale wilts, 2-3 min.
Finish and serve: Remove the ginger and basil stems from the broth. Divide the noodles between bowls and top with the pho broth. Sprinkle with green onion and basil. Stir in as much sriracha as you like.Serve with a lime wedge to squeeze over top, if desired, and enjoy!
