Pho with Kale Chips

Name: Pho with Kale Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves: 4
Cuisine: Vietnamese
Ingredients: 3 spring onions/scallions, thinly sliced diagonally, green and white parts kept separate; 2 tbsp roughly chopped coriander/cilantro leaves; 1 small red pepper, cut into julienne strips; 2 carrots, cut into thin julienne strips; 250 g /9 oz thick dried rice noodles; 2 tbsp light soy sauce; 1 tsp sesame oil; 1 tsp light soy sauce; 1 long red chilli, deseeded and thinly sliced diagonally; 3 large handfuls of curly kale, larger stalks removed, leaves torn into large pieces if necessary; 2 tbsp roughly chopped mint leaves; 1 recipe quantity Asian-Style Stock; sea salt and freshly ground black pepper; 175 g /6 oz baby spinach leaves; 2 tsp sesame seeds, toasted, to serve; 1 tbsp sesame oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This lightly spiced Vietnamese noodle bowl is topped off with kale chips for a bit of crunch. They’re delicious sprinkled over rice or noodle dishes, or enjoyed as a nutritious snack.

Ingredients

1 recipe quantity Asian-Style Stock
175 g /6 oz baby spinach leaves

Asia
Vietnam
Snack
Vegan
Noodles
Pasta
Southeast Asia

Method

To make the kale chips, preheat the oven to 160°C/315°F/Gas 3. Mix together the sesame oil and soy sauce in a large bowl. Add the kale, and toss with your hands until coated. Scatter the kale over a large baking sheet in an even layer.