BY CHELSEA KEENEYFRIDAY, MARCH 6, 2015
What do suffering through cold weather, a mild illness and a raging hangover all have in common? They’re all best treated with a big bowl of pho. The traditional Vietnamese soup is typically served in a beef broth, so finding a real vegetarian stock and be tricky. The noodle experts at Saigon Bowl in Far East Center on South Federal Boulevard have the veg crowd covered. The extensive menu can be hard to navigate, but ask for the vegetarian pho and you’ll receive a piping hot bowl of rice noodles in meat-free broth covered in an array of vegetables and tofu.
Often, the vegetarian option gets overlooked; if you’re lucky, a few diced carrots and a stalk of broccoli or two are added to a vast sea of broth and noodles, leaving you to fill up mostly on liquid. That’s not the case at Saigon Bowl. Snap peas, bok choy, carrots, onions, broccoli, celery and baby corn accompany the tofu, creating a shield of nutrients to tackle before diving into the rice noodles.
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