Fall Calls for Pho in a stasher
Fall hit the East Coast pretty hard over the weekend with some cold rain and tons of wind. I started to feel that itch in the back of my throat— you know the one, right before a cold starts. So I ran to wholefoods to grab some bone broth for my favorite cold-weather pick-me-up.
Traditional pho is packed with so many healing ingredients. This is a modern take on the ancient dish, but healing nonetheless! Bone broth adds a ton of protein to your meal while reducing inflammation and building the lining of your gut with collagen. Grated ginger and mint pack a ton of flavor while helping to soothe any bellyaches and clear out nasal passages.
I created this dish all in my half-gallon stasher bag, which is great because there's almost no cleanup and I can store it in the fridge for the next day.
*Please note that while stasher is great for carefully storing and feeding liquids like soup, it’s not recommend to take on the go.*
How to Make Pho in a stasher
Ingredients (serves 2)
- 24 oz Chicken Bone Broth
- 4 oz Rice Noodles
- 2 Tbsp. Thinly Diced Green Onions
- 1/4 Cup Shredded Carrots
- 5-6 Fresh Mint Leaves
- 1/4 Cup Thinly Sliced Baby Bella Mushrooms
- 1/2 Lime Juiced
- 1 Tbsp. Fresh Grated Ginger
Optional Toppings: Fresh bean sprouts, hoisin sauce, sriracha
- Place dry rice noodles in a half-gallon stasher bag.
- In a medium saucepan on high, heat bone broth to a boil.
- Let cool for only a couple minutes and then very carefully pour the broth over rice noodles in the bag.
- Toss in everything else, besides optional toppings, and seal the bag.
- Let sit for about 10 minutes or until the rice noodles are soft.
- Serve in bowls, add extra toppings, enjoy!
This post was written by Mara Davanzati, the goddess of energy food and holistic wellness over at nourishsankalpa.com. Connect with Mara on Instagram at @nourish.sankalpa!