My gluten free Pho noodle pot is a weekly meal prep hero, making it a jarringly (get it? because it’s in a jar?) good lunch on the go. It’s of course dairy free and low FODMAP too.
My gluten free Pho noodle pot is full of authentic Vietnamese flavour and you can take it anywhere in the world (ideally somewhere with a fridge and a kettle though). Mark often makes us a killer Pho noodle broth, so I asked him if he could make a mini one that would fit in my Kilner jars… ‘challenge accepted’ he said!
As you can probably guess, I really struggle when it comes to gluten free and low FODMAP options on the go. My Mum would usually say ‘just take an apple or a banana!’, but sorry Mum, an apple and a ripe banana are both high FODMAP!
That’s why I was determined to make my own low FODMAP lunch on the go – my gluten free Pho noodle pot. So heroically and undeterred (read: because I have no other choice), I decided to make my own. There’s some awesome gluten free noodle pot brands out there these days, but of course… *triumphant trumpet sound effect* they’re not low FODMAP.
So what’s in it? The bottom layer is dried vermicelli rice noodles, then spiralised courgette, then grated carrot, chives and a handful of spinach. An important part of creating my gluten free Pho noodle pot is to fill it with thinly cut veg, so it’ll cook perfectly when boiling water is added later. But what about the broth, I hear you ask?
Well, the broth is a magic combination of lots of things integral to an authentic Pho broth, but I’m just gonna mention the important changes to make it low FODMAP. Firstly, your stock cubes. Finding garlic and onion free stock cubes is a small-scale nightmare, but after enough searching, you should start to realise that it is certainly possible. I use these ham stock cubes in this recipe.
Obviously, there’s no actual garlic involved in the base of the broth, so I add a little garlic-infused olive oil instead. Instead of onion, we throw in some freshly chopped chives and… that’s it! Low FODMAP really doesn’t have to mean loads of complicated changes at all and if you’re not low FODMAP… well, you won’t even notice a difference.
When you want to enjoy your gluten free Pho noodle pot, just simply add boiling water, whack the lid back on for 4-5 minutes and give it a good old stir. Instant, authentic and fresh lunch on the go!
But please make sure that your jar is somewhat heatproof before you pour boiling water that’s hotter than the sun into it! If not, you can always keep it in your jar for transportation, empty the contents into a deep bowl and cover with a plate after adding boiling water. Easy peasy!
My gluten free Pho noodle pot is so easy is to prep ahead of time and rule out the possibility that you’ll go hungry when you’re out and about. As I’m sure a lot of you have learned, you just can’t risk leaving the house unprepared and expect to find something that’s safe for you to eat. Always be prepared!
Prepping my noodles pots in advance is a surefire way to make sure you’ve not only got food that’s safe for you to eat, but also, food that’s fresh, healthy and mouthwateringly magnificent. Here’s my gluten free Pho noodle pot recipe for meal prep!
- *45g dried gluten free vermicelli rice noodles
- *45g spiralised courgette
- *55g grated carrot
- *handful of spinach
- *1/4 stock cube (low FODMAP if needed)
- *1/4 tsp five spice (low FODMAP, some contain garlic, others don't)
- *1/4 tsp minced ginger
- *1/4 tsp garlic-infused olive oil
- *1/4 tsp minced red chilli
- *1/4 tsp fish sauce
- *1/2 tsp lime
- *250ml of boiling water (3/4 of the way up the jar)
- 1. Add all of your 'for the jar' ingredients to your jar in the order shown in the photos (chives go in after carrot). Your jar should be slightly bigger than your average jam jar.
- 2. Add all of your 'for the broth' ingredients to the jar (I used a separate container as my jar came with one, but straight into the jar is easier/less washing up).
- 3. Put the lid back on your jar and chill in the fridge for up to 5 days.
- 4. When you want to enjoy your gluten free Pho noodle pot, add 250ml of boiling water (about 3/4 of the way up the jar, oh and don't forget to add your broth base if you kept it in a separate container at this point) and replace the lid. Wait 4-5 minutes before removing the lid.
- 5. Give it a good stir and enjoy with chopsticks. Failing that, just pour it into a bowl and enjoy!
- Make sure your jar is somewhat heatproof!
- Making multiple jars for the week? Try making your broth base all at once instead of measuring it all out multiple separate times. If you're making four jars for example, just multiply the amounts of the 'for the broth' ingredients by four and add these to a mixing bowl. Thoroughly mix them and divide them into four even amounts. You can then add these four amounts to each of your jars.
Even if you don’t have allergies or intolerances, it’s super handy and saves you prep time midweek when you’re busier. But for people like us who avoid certain things, it’s an absolute life saver when there’s inevitably no food around for us!
Thanks for reading and have a great day,