Winter finally settled in again yesterday, making pho the perfect pick-me-up, warming you from the inside and, if you're suffering from the season, clearing up your sinuses (if you add plenty of jalapenos and sriracha). There are lots of pho places to choose from on Federal, but Pho Duy has something that not every Vietnamese-noodle-soup eatery does: vegetarian broth.
Pho Duy is a popular place to stop in when the snow is falling; even an hour before most people are leaving work and heading home for dinner, the simple dining room is more than halfway full, with a handful of large tables and a smattering of two-tops keeping the small staff busy. Handpainted Vietnamese-style murals on the wall and large windows out front keep the space feeling light and airy, and the smell of delicious broth hits you as soon as you walk in the door.
And the pho is among the best in the city. Along with the usual suspects -- sliced onion, carrot, celery and an abundance of thin rice noodles -- that flavorful veggie broth also holds florets of broccoli and cauliflower; slices of yellow carrot, baby corn, mushrooms, cabbage and green beans; and thinly sliced tofu that's been fried to a crisp (and holds its texture in the piping-hot broth). Then you top this bowl of goodness with freshly cracked pepper and accessorize it from the plate of fresh dandelion greens, basil, lime wedges, bean sprouts and jalapenos.
So pho, so good.
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