Growing up in the Washington, D.C. area, pho soup is a staple at densely populated Vietnamese restaurants across the region. So of course – my favorite thing being a homebody and drinking copious amounts of wine with the sous chef and our dog-child – why go to a restaurant, when you can make it right at home?
Also, enter my best friend, who is religiously doing the Whole30 diet [caveat: she drinks wine = why we’re still friends], and is my most favorite dinner guest ever. Naturally, I want to make something delicious, but something that can still be adapted for her diet. Major obstacles being cheese, cheese, oh, and cheese. But that’s okay. Because we are resourceful individuals!
And since I’ve been on a ridiculous soup bender [broccoli & cheddar soup, roasted cauliflower soup, spicy black bean soup, the list is endless], and craving a bowl of spicy pho, I thought this would fit the bill perfectly. And my friends, this did not disappoint. This was seriously excellent, and you’d have no idea you weren’t in an authentic Vietnamese pho restaurant! And as for the Whole30 adaptation (or paleo), skip the rice noodles, and slurp up all the flavorful broth and all of the delicious fixings.