I’ll admit that I love a good sandwich just about any time or anywhere… except on the trail. No matter how I try and pack it, it always ends up smushed and/ or soggy.

Especially in the fall, as the weather starts to get a little chilly, I started packing lunches to re-heat with my trusty backpacking stove. All the prep is done in the comfort of my kitchen and then assembled and warmed in the great outdoors.

One of my favorite lunch meals is pho. I make the stock in large batches and then freeze jars of it until I’m ready to use it. I pre-cook some fresh steak (check out Pioneer Ranch for fresh beef) and then pack it up with fresh onions, cilantro, lime, and carrot strips. Yes, I know carrots are traditional pho, but I love the sweetness it adds to the meal. The key to the success of this dish is to transport the noodles separately. If combined with the broth too early, the rice noodles will absorb the liquid and you’ll end up with a container full of mush.