It’s throw back thursday with a Vietnamese pho soup my friend and I would cook up after our long days of school in the Art Institute. Pho soup is a traditional Vietnamese noodle soup typically cooked with spices, beef broth and topped with sprouts, fresh cilantro and Thai basil, but this beef-less version of it is so good, it will surely be a staple in your recipes for asian dishes. I was very lucky to have my vietnamese friend teach me this vegetarian version of it, because her family actually owned a vegetarian restaurant in Vietnam. where they made mouthwatering dishes with fake mock meats made out of tofu, seitan and soy. This soup is super versatile and if you don’t have all the ingredients, play around with different vegetables to create the vegetable broth, I’m always reinventing it and it’s still so delicious, gluten free and vegan! Oh yeah baby, let’s rock and roll in the kitchen!
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