Tap into This Maple-Infused Soup

April 1, 2011

A New England version of pho that will warm you from the inside out.


Pho, the national dish of Vietnam, dishes up everything a great meal should have—it's brothy like a soup, crunchy like a salad, and meaty like an entree. And like its Asian cousin, our noodle-filled New England Pho is a little bit soup and a little bit not. Whole wheat spaghetti unfurls in the rich broth, and the whole lot is suffused with the flavors that characterize its namesake region: sweet maple syrup, hickory-smoked pork, spinach, and earthy sweet potatoes.

We replaced traditional Pho add-ins—fresh cilantro, sprouts, lime, etc.—with salty Cheddar, green onions and even a little edamame just for fun. And the best part? This Pho is fast—it goes from Dutch oven to bowl in less than an hour.


New England Pho

Seasonal maple syrup sweetens this New England version of pho.


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