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Chopsticks lifting rice noodles from a warm bowl of chicken pho

Vietnamese-inspired · Lunch in three parts

PhoMeal Prep Jars

A fragrant pot of broth. Tender chicken. Rice noodles ready for lunch. Three meals, with the good part saved for the last pour.

3 servingsFrom my kitchen
3Lunches
500 mlBroth each
56 gDry noodles each

Allow about 15 minutes to prepare and 40 minutes for browning, simmering and straining. At lunch, reheat the broth and chicken, then steep the noodles for about 10 minutes or until tender.

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A little time in the kitchen

The onion and ginger brown first. Coriander, cloves and cilantro stems go into the pot with the soup bases, then the strained broth gets fish sauce and palm sugar. Taste as you season it.

For storing, keep the dry noodles and toppings separate from the chilled broth and chicken. Lunch comes together in a heat-safe bowl, not by pouring boiling broth into a storage jar.

Prep the parts. Reheat the broth. Finish the bowl at lunch.
Jeremy smiling beside the pho jars in his kitchenJeremy lifting noodles from the finished bowl of pho

Made in my kitchen · Watch the original reel

The small things that matter

Good ingredients.
A better finish.

1

Brown the aromatics

Let the onion and ginger color in a dry pan before they go into the broth.

2

Taste the seasoning

Start conservatively. Adjust the soup bases in equal amounts and the fish sauce and palm sugar at a 2:1 ratio.

3

Keep noodles dry

Store the noodles and fresh toppings separately, then add hot broth when it is time to eat.

What you need

Ingredients

All quantities are for three meals. Each serving gets 150 g cooked chicken, 500 ml finished broth and 56 g dry noodles.

Chicken and noodles

  • 450 g
  • 168 g

Broth and aromatics

  • 1.75 L
  • 1 medium
  • 40 g
  • 2 tsp
  • 2
  • Small handful
  • 2 tsp to start
  • 2 tsp to start
  • 2 tsp to start
  • 1 tsp to start

Fresh toppings

  • 3
  • ½ cup
  • 1
  • Optional

Store in a jar. Serve in a bowl. Transfer the broth and chicken out of the storage container for reheating. Use a heat-safe bowl suitable for boiling liquids; do not assume a storage jar is microwave-safe or resistant to thermal shock.

You'll need: large pot, dry frying pan, spice bag, fine strainer, food thermometer, heat-safe serving bowl, 3 storage containers

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Phone showing Pho Meal Prep Jars, one serving: 500 kcal, 57 g carbs, 53 g protein and 6 g fat

How to make it

Method

  1. Browning onion and ginger in a dry pan for the pho broth

    Brown the onion and ginger

    Brown the halved onion and ginger in a dry pan for 5 to 8 minutes, turning so they develop color.

  2. Toast the spices

    Toast the coriander seeds and cloves for 30 to 60 seconds, just until fragrant. Put them in a spice bag so they are easy to remove.

  3. Onion and ginger simmering in the aromatic broth

    Build the broth

    Add the water, browned onion and ginger, spice bag, cilantro stems and starting amounts of chicken soup base and beef pho powder to a pot. Omit the powder’s supplied spice sachet. Simmer partly covered for 25 to 30 minutes.

  4. Strain and season

    Strain the broth and adjust it to 1.5 L finished volume. Add the starting fish sauce and palm sugar. Taste, then adjust in small amounts: equal parts chicken base and beef pho powder, and 2 parts fish sauce to 1 part sugar.

  5. Portioning cooked chicken during the pho recipe shoot

    Portion for three lunches

    Divide the cooked chicken into three 150 g portions and the broth into three 500 ml portions. Keep them chilled. Store each 56 g portion of dry noodles and the fresh toppings separately. Refrigerate cooked components within 2 hours at 40°F or below. Use within 3 to 4 days from when the chicken was originally cooked.

  6. Jeremy lifting noodles from the finished bowl of pho

    Reheat, pour and steep

    Transfer one portion of broth and chicken out of its storage container. Bring the broth to a boil and heat the chicken thoroughly to 165°F. Put 56 g dry noodles in a heat-safe bowl suitable for boiling liquids. Pour the hot broth and chicken over them, stir, cover loosely and steep for about 10 minutes or until tender. Add scallions, cilantro, lime and optional basil or chili. No extra water is needed at lunch.

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