Vietnamese Pho with Cavolo Nero and Cashews

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!