Gluten-free, Dairy-free, Whole30 if modified

Faux Pho Noodle Soup-to-Go

I’m obsessed with pho. The rich broth, noodles, Thai basil, sprouts—love everything about it. While this isn’t an authentic pho recipe, it carries a lot of the same flavors and spices as the real thing. My favorite variation for this recipe is using leftover roast beef in place of the shrimp.

Makes 1 (32-ounce) serving

• 1 tablespoon coconut aminos
• 1 teaspoon fish sauce
• 1 teaspoon minced fresh ginger
• 1 garlic clove, minced
• ½ teaspoon organic beef bouillon
• ¼ teaspoon Chinese five-spice powder
• ¼ teaspoon red pepper flakes
• 1 cup cooked rice noodles
• 6 to 8 cooked shrimp, tails removed
• 1 small shallot, thinly sliced
• ¼ cup bean sprouts
• 2 tablespoons chopped Thai basil
• 1 lime wedge
• 1½ cups very hot water

Combine the coconut aminos, fish sauce, ginger, garlic, bouillon, five-spice powder, and pepper flakes in a 32-ounce mason jar. Add the rice noodles, shrimp, shallot, and bean sprouts and top with the Thai basil and a lime wedge. Store in the refrigerator until ready to serve, up to 2 days.

Before serving, remove the lime wedge and fill the jar with the hot water. Stir well until the ingredients are fully combined. Add a squeeze of lime juice and enjoy.

note: To modify for Whole30, use zucchini noodles instead of rice noodles. If you cannot find Whole30-compliant bouillon, use hot Whole30-compliant beef broth in place of the hot water.