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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSulphites, Soy, Gluten)
Vegetable Pho Concentrate
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!