Vegetarian “Pho” in a Jar (or Bowl)
Serves: 1 lunch
  • 1 empty (32-ounce) jar
  • ¼ teaspoon salt
  • ¼ teaspoon tamarind paste
  • 2 teaspoons lime juice
  • 1 teaspoon sesame oil
  • ¾ beef bouillon cube, smashed (or 2 heaping teaspoons onion soup mix)
  • 1 garlic clove, minced
  • ½ teaspoon fresh ginger, finely minced
  • 2 teaspoons soy sauce
  • ½ cup shredded carrots
  • ½ cup shredded red cabbage
  • ½ cup chopped baby bok choy
  • 3-4 scallions, finely chopped
  • 1 zucchini, spiralized or peeled with a julienne peeler
  1. In the bottom of the jar, combine salt, tamarind paste, lime juice, sesame oil, bouillon, garlic, ginger, and soy sauce.
  2. Add vegetables in order (if adding other vegetables, make sure to start on the bottom with ones that won’t get soggy). Cover tightly and refrigerate until ready to serve.
  3. When ready to eat, fill jar with boiling water. Cover tightly and turn jar up and down a few times to distribute flavor. Let sit for 8 minutes, until vegetables soften and flavors blend. Pour into a bowl or eat right out of the jar!
Recipe by Between Carpools at