Mariela Alvarez Toro substitutes noodles with parsley root in this take on the Vietnamese dish Pho.
By Mariela Alvarez Toro
This recipe is clean and flavorful. The broth is made using an array of vegetables and spices. It is aromatic and full of a satisfying umami flavor. Instead of using traditional vermicelli, I peeled parley root into slivers to resemble noodles, a brilliantly delicious substitution! Green vegetables add crunch and texture. I Topped it off with crispy baked tofu, fresh cilantro, and scallions. This soup is delicious!Print
Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.