When I was in law school in Seattle, I was always excited for finals week to come around. Call me crazy, but listen first: There was this small family-owned restaurant right across the law school called “Ginger Lime.” When finals week came around, I’d spent countless hours in my library nook and only leave for one thing. And no, it wasn’t a book. It was my bowl of veggie pho. I’d put on my snow boots, snuggle up in my winter jacket, wrap a scarf around my neck and walk down to my favorite Vietnamese restaurant. There, I’d enjoy great service and an extra large bowl of veggie pho.
After three years of going no where else but Ginger Lime for pho, I moved to San Francisco. In San Francisco, I didn’t have the same luck. It was near impossible to find a restaurant that offered 100% veggie pho – no chicken broth and no beef stock. But . . . there was certainly no shortage of Asian grocery stores. So, I learned to make my own.
Vietnamese Pho Noodle Soup is absolutely delicious and has a unique flavor compared to the standard Chinese hot & sour soup, which is what most people resort to when it comes to homemade Asian soup. Try out this recipe and I promise you won’t be let down. It takes less than 30 minutes and I guarantee you, after you have it once, you’ll definitely make it a weekly favorite.
RECIPRIS 