#ODDRECIPES - fragrant kale & mushroom Vietnamese pho by @whatstormeats chef, foodie and Oddboxer 🌶
Serves 2
Prep time: 10 mins
Cooking time: 40mins
Broth:
1 whole brown onion
1 carrot chopped
1 garlic clove
5g of dried mushrooms
1/2 Cinnamon stock
40g of fresh ginger
2 Star anise
2 cardamoms
4 Cloves
4 tablespoons of light Soy sauce
Pinch of brown sugar
1 vegetable stock cube or pot
Toppings:
100g Kale
100g of Shiitake Mushrooms
100g fresh beansprouts
200g Rice noodles
Splash of sesame oil and soy sauce
Optional garnish
1 sliced Spring onion
1 sliced chilli
Lime
20g of mixed herbs (such as Thai basil, coriander or mint)
Method:
1) In a deep pan, toast your aromatics. These include all the whole spices, ginger, garlic and onion. Ensure there is a nice char on the onion.
2) Strip the kale from its stalks but don’t throw them away as you will add them to the stock. Chop your carrot and chilli roughly.
3) Once you have toasted the spices and onions, add the kale stalks, carrots, chilli, dried mushrooms and 1.2l of water and bring to a rolling boil for 15-20 mins.
4) Once the vegetables have softened, add a vegetable stock and season with soy sauce and a pinch of sugar. Drain the broth of all spices and vegetables so it is lovely and clear.
5) Slice the mushrooms and pan fry in a little sesame oil and season with a splash of soy. Do the same to the kale for a couple of minutes and set aside.
6) Prepare the rice noodles by cooking them according to instructions.
7) Now start to build your pho by placing the cooked noodles in the bottom of the bowl, pour over the hot steaming fragrant broth and add your earthy kale, sliced mushrooms, been sprouts and fresh herbs.
8) Finish with some fresh chilli and a squeeze of fresh lime!
Warm up with this d.e.l.i.c.i.o.u.s bowl of Vietnamese noodle soup laced with crunchy vegetables, herbs and a wonderfully soothing broth. Tip: make the broth in advance and keep in the fridge for when you need it - it also freezes well!
#oddbox #sustainableeating