Pho Ga Hanoi (Hanoi-Style Chicken Rice Noodle Soup)

Cook the jasmine and wild rice blend in a pot with double the volume of water until tender and fragrant.

In a hot pan, sear the grilled chicken breast fillet until the edges are golden brown and the meat is cooked through. Slice thinly against the grain.

In a separate skillet, heat half the olive oil over medium-high heat. Add the minced ginger and stir until aromatic. Add the Tuscan kale and sauté until wilted and tender, about 3-4 minutes.

To assemble, place the cooked rice in a wide bowl. Top with the sautéed kale and the sliced chicken.

Drizzle with the remaining olive oil and finish with a generous scattering of fresh cilantro. The dish should smell of warming ginger and fresh herbs. Serve immediately while hot.