Mason Jar Pho

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Mason jar soups have taken over Tiktok and Instagram by storm, with their convenient and visually appealing layers of ingredients creating a viral sensation.

To mix things up, I created my version of a super comforting soup in a mason jar, Vietnamese Chicken Pho —a clever instant pho hack for those craving the rich flavors of traditional pho without the extensive cooking time.

This quick and healthier alternative to store-bought instant noodles offers a delicious and healthier solution than cheap sodium laced ramen packets.

If you're using dry rice noodles, soak them in warm water for about 30 minutes then drain. Then, to a mason jar, layer green scallions, presoaked pho rice noodles, cilantro, boiled chicken, bean sprouts, homemade or store-bought pho seasoning, a dash of fish sauce, garlic chili paste or sriracha, black pepper, and a slice of ginger. Fill the jar with boiling hot chicken broth, stir well, and let it rest for 5-7 minutes until the noodles are softened.

This Mason Jar Pho Soup not only captures the essence of authentic pho but also provides a convenient and nutritious option for those wanting a quick pho fix without compromising on flavor or health.

If you need any help finding any ingredients for my recipes, you can find links to all my pantry staples / seasonings / kitchen gear as well as photo gear -here-.

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INGREDIENTS
1 bunch of vermicelli pho rice noodles (fresh, or if using dry be sure to soak them in water for 30 min and strain)

1 bunch green onions (sliced thin, reserve half for final garnishing)

1 bunch of cilantro (wash, drained, and minced, reserve half for final garnishing)

1 cup of boiled or pre-cooked shredded chicken or sliced chicken

1 cup of bean sprouts

1/2 tbs of pho seasoning or more to taste (homemade is great, but you can also buy premade from Spice Tribe)

1 tsp fish sauce

1 slice of fresh peeled ginger

Hot chicken broth to cover (homemade or store bought is fine, just boil broth with 1-2 cloves of star anise)

Garnish with fresh crack of pepper, some garlic chili sauce or sriracha to taste, reserved scallions and cilantro.

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Preparation:
1. To a mason jar layer in some green scallions, pho rice noodles (if using dried noodles, presoak 25 min in warm water and strain), cilantro, boiled/cooked chicken, bean sprouts, 1-2 tsp of pho seasoning to taste (homemade or store bought), a dash fish sauce, garlic chili paste or sriracha, black pepper and a slice of ginger.

2. When you’re ready to eat, just fill your jar up with boiling hot chicken broth, stir, and let rest 5-7 min until noodles are softened.

OR - Fill jar with chicken broth and one star anise and pop into the microwave for several minutes until piping hot. Put a lid on it and let it steep for a couple minutes before diving in!

3. Garnish with remaining cilantro and scallions, the juice of one lime wedge, fresh crack of black pepper, and some garlic chilli sauce or sriracha to taste.

Extra garnishes: If you can find Vietnamese herbs then replace the cilantro with: Vietnamese basil (rau ram), or saw tooth culantro (ngo gai), Thai basil, or Birds Eye chilis, it’ll have more of that signature homemade pho taste!