Build Your Own Pho, Quick Work Lunch in a Jar

To attempt a healthier me in 2016, I am now targeting my midday nourishment to make some changes. The first hurdle is that my work office only has a toaster oven and an electric kettle to cook with. What can be made that isn’t a frozen processed food in a box? I thought why not focus on the electric kettle (it was a Christmas gift). How about Vietnamese Pho.

Instant Homemade Soup In a Jar, Vietnamese Pho

So I found an article about Pho in a Jar. I’ve never really been big on actual recipes, so I used it for inspiration. I bought a 12-pack of 16 oz. jars and went off to get some fresh veggies, rice noodles and ground turkey as soup filling. The recipe calls for Miso soup base, but that isn’t easy to find in a regular grocery store.

Since I couldn’t find a Miso base, my first batch of Pho uses a chicken stock base. There were two different recipes I concocted. Here is the first:


Fake-Noodle Pho
1 tsp chicken soup base
3 to 5 oz fresh Asian vegetable mix (carrots, onion, snow peas, zucchini, red pepper)
3 oz bean sprouts
3 oz cooked ground turkey
1 lime wedge
soy and/or sriracha to taste

Step 1: Place soup base at the bottom of the jar. Layer with fresh vegetable mix (ensure the vegetables are chopped small enough that they can be eaten with a soup spoon), bean sprouts and ground turkey.

Step 2: Lay lime wedge on top. Add a shake of the soy sauce bottle and a small squeeze or sriracha, if desired. Close jar and refrigerate at least 8 hours.

The jar which rested over 24 hours packed more flavor, so Patience makes the Pho grow stronger.

Lunchtime: Open jar and add boiling water. Lightly cover and let rest for 5-8 minutes. Remove lime wedge and stir. Enjoy.

Lessons Learned:
– Don’t squeeze the lime wedge, the citrus/acid will be too intense. Resting the lime in the jar was plenty effective. I plan to try lime zest next time as an experiment.
– I added a shake of fish sauce to one and the fridge marination resulted in an intense smell. I didn’t feel it added enough flavor to the Pho.
– Don’t be afraid to pack the jar with extra of your favorite ingredient. During the marination and addition of water, it will lose some volume.


Just Add Water, Instant Vietnamese Pho

I look forward to trying it with a Miso base, with tofu, shrimp and other great combinations. Have a flavor combo that I should try? Comment below.

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