Pho, a Vietnamese noodle soup, is an absolute favorite of mine. I can honestly say this was the single most missed dish when I was vegetarian. The broth is spiced with cinnamon sticks, cloves, coriander pods, star anise and cardamom. Full of flavor! It’s traditionally served with rice noodles, onion, bean sprouts, Thai basil, cilantro, lime, and your choice of meat (typically beef or chicken). Normally we get take out pho from a local restaurant or from a local vendor at the farmer’s market when it’s in season. Our farmer’s market pho is by far the best I’ve ever had. A Vietnamese family spends half their year in Boulder during the market season, and the other half in Vietnam. Josh and I go on ‘pho tour’ enjoying their pho weekly when it’s available.
Recently Pacific Foods has put out a line of organic soup starters: beef pho broth, chicken pho soup base, and vegetarian pho soup base. Normally I don’t recreate authentic foods, like pho, at home but I figured I’d check it out. I decided to try the beef pho broth. I kept it simple by adding brown rice noodles, bean sprouts, Thai basil, lime, and tofu. The broth was decent but not great. I didn’t expect it to be amazing though so my expectations weren’t let down. I’ve been feeling a little under the weather this week I can’t think of a better comfort food than pho. If you never enjoyed a bowl of pho do yourself a favor and go enjoy one.