Vietnamese Pho with Cavolo Nero and Cashews
When Andre cooked up this delicious Pho at The Fresh Farm, it got straight 10s and we couldn’t stop raving about it for weeks! It’s healthy, full of subtle flavours, and packed with veggies and different textures … it’s a winner!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Vermicelli Rice Noodles
1
Chestnut Mushrooms
1
Garlic Clove
½
Ginger
1
Cavolo Nero
3
Spring Onion
1
Coriander
½
Red Thai Style Paste
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Star Anise
25
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Lime
1.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
750
Water
Nutritional information
Utensils
Instructions
Pop the kettle on to boil. Put the vermicelli noodles in a heatproof bowl and cover the noodles with boiling water, make sure they are fully submerged. Leave the noodles to soak in the boiling water uncovered for 8 mins. After 8 mins, check the noodles are tender and then drain them into a colander. Tip: Give them another minute if they need a bit more cooking. Once cooked, return your noodles to the bowl and submerge in cold water to stop them cooking any more.
While your noodles are soaking, get on with the veg prep. Quarter the chestnut mushrooms. Peel and grate the garlic and ginger. Slice the cavolo nero widthways into 1cm strips. Remove the roots from the spring onion and then slice as thinly as you can. Roughly chop the coriander.
With all your veg prep done, get on with making your broth. Heat a deep saucepan or wok over medium-high heat and add a splash of oil. When the oil is hot, add your mushrooms and cook for 5 mins or until they are nicely browned. Add your garlic and ginger and cook for 1 minute more.
Add the red curry paste, vegetable stock pot and the star anise along with the water (specified in the ingredient table). Bring the stock to the boil and stir well to dissolve your curry paste and vegetable stock pot. Tip: This is the base of your Pho! Once boiling, reduce the heat to low and add your cavolo nero. Simmer for 4 mins.
Whilst your broth bubbles away, smash the cashew nuts with the bottom of a pan. Tip: You can leave the cashews in the sachet we gave you! Simply pierce a few times with a fork or knife before smashing with a pan. Tip: Don’t crush the cashews to a powder, just into smaller pieces.
After 4 mins, taste your broth and make sure that your cavolo nero is soft and tender. Add your noodles to the pan and warm them through for 1 minute. Season your broth with a squeeze of lime juice, the soy sauce and chopped coriander. Your Pho is done!
Ladle your Pho into deep bowls making sure you share your noodles and veggies out evenly. Sprinkle over your crushed cashews and chopped spring onion … sluuurp!
