A heated version of my Bún chả giò variation. This time I used kale for the leaf vegetable and angel hair pasta. I boiled the kale and added the pasta. I put about a quarter teaspoon of chicken stock and very little additional salt. There is more than enough salt to taste in the spring rolls, fish, hoisin and Sriracha sauces. I just added a few drops of fish sauce.
Frozen baby kale
De Bole’s Angel hair gluten-free pasta
Lean Cuisine Garlic Spring Rolls
Garlic cloves (2)
Lee Kum Kim Hoisin Sauce
Kimlan Sesame Oil