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!