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Layered Pho to Go

January 24, 2017

Layered Pho to Go

Yep, it's January in New England.  What can I say?  Not exactly my most favorite time of year to call this part of the country my home.  Today as I write to you I'm tucked under a warm blanket at home listening to the winds of the Nor'easter howl outside my window.  I silently wonder how long I could live off of the food that is stocked in the pantry and fridge before I am forced to venture out in this mess.  

Then my phone rings.  It's a friend.  She wants to meet me at the local Vietnamese restaurant for lunch.  And hallelujah I find my mojo!  There is just something magical and healing about a big bowl of Pho.  Don't get me wrong, it's no substitute for a day at the beach but it was just what I needed to get me through the day.  

That got me thinking.  How can I replicate that feeling in a jar to enjoy throughout the week either at home or the office so that I don't have to venture out to get it?  Enter the delicious (and simple) Pho to go!  

This quick and easy recipe captures the essence of what I love so much about the delicious soup but in a simple "no frills" take-along version.  It will delight your senses and warm your soul... no outdoor travel required!

Pho to Go Recipe
1 cup cooked rice noodles
1/3 cup cooked shrimp
1 cup Shredded Cabbage
1/4 cup Shredded carrots
2 T tbsp Fresh basil
1 tbsp Fresh chives
1/2 tsp Grated ginger
Vegetable broth
2 tbsp soy sauce
Sriracha to taste (optional)
Layer all ingredients in a 24 oz mason jar in the order they appear.  Store in fridge for up to 1 week.  When ready to enjoy, heat approximately 2 cups of vegetable or fish stock.  Add 2 tbs soy sauce and shake to combine.

 

 

 


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