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Vietnamese Pho

Vietnamese Pho

with Kale and Enoki Mushrooms

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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.

Tags:Veggie
Allergens:Sulphites/SulfiteSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

150 g

Rice Noodles

113 g

Enoki Mushrooms

56 g

Kale, chopped

2 unit

Green Onions

30 g

Ginger

10 g

Thai Basil

1 g

Lime

1 unit

Carrot

1 tsp

Sriracha

(ContainsSulphites/Sulfite)

1 tbsp

Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

2 unit

Vegetable Pho Concentrate

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1615 kJ
Calories386 kcal
Fat1 g
Saturated Fat0 g
Carbohydrate85 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Add the kale, enoki mushrooms and carrot ribbons. Simmer until the kale wilts, 2-3 min.

6

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!