Vietnamese Pho with Cavolo Nero and Cashews

Here is another of the recipes we have tried from Hello Fresh. This one would be grand for winter or when you have the sniffles.

Takes approx 35 mins and two massive servings.

Ingredients:

• Vermicelli Noodles 1/2 pack
• Chestnut Mushrooms 1 punnet
• Garlic Clove 1
• Ginger 1 1/2 tablespoons
• Cavolo Nero 1 pack
• Spring Onion 3
• Coriander 1 bunch
• Red Curry Paste 1/2 tablespoons
• Veg Stock 1 pot
• Star Anise 1
• Water 750ml
• Cashew Nuts 25g
• Lime 1
• Soy Sauce 1 1/2 tablespoons

Method:

1. Put the kettle on to boil. Then pop the noodles in a heat proof bowl and submerge in the boiled water and leave uncovered for 8 mins. If tender after 8 mins pop the noodles in cold water to prevent overcooking. 
2. Quater the mushrooms. Peel and grate the garlic and ginger. Slice the cavolo nero widthways into 1 cm strips. Remove the roots from the spring onion and then slice as thinly as possible. Roughly chop the coriander.
3. Once all the veg prep is finished, start making your broth. Heat a deep saucepan or wok over medium-heat and add a splash of oil. Once it's hot add the mushrooms and cook for 5 mins or until they are nicely browned. Add your garlic and ginger and cook for 1 min more.
4. Add the red curry paste, veg stock pot and the star anise along with the water (specified in the ingredient list). Bring the stock to the boil and stir well to dissolve your curry paste and veg stock pot. Once boiling, reduce the heat to low and add your cavolo nero. Simmer for 4 mins.
5. Whilst your broth bubbles away, smash the cashew nuts with the bottom of a pan or a rolling pin (or anything really). Don't pound them into powder just make them a little smaller.
6. After 4 mins try 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 min. Season your broth with a squeeze of lime juice, the soy sauce and chopped coriander. And the Pho is done.
7. Complete by ladling into two deep bowls. Sprinkle over your crushed cashews and the spring onion. Slurp away!