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VegNews.PhoNoodleSalad

This is a tricky time of year. In some places it’s snowing, in others it’s heating up, but no matter where you are, it’s always a good time for a good salad. But we’re not ready to give up the flavors of our cold-weather favorites just yet. Enter, the Pho Noodle Salad, from Hannah Kaminsky’s Real Food Really Fast. We’re weaving in the big, bold taste of traditional Vietnamese pho (hoisin, lime, garlic, and Thai basil) into a chilled salad filled with tender rice noodles, vegetables, fried tofu, and fresh herbs. Trust us, this is going to be at least your second favorite way to eat pho. And we’re following our salad with a fresh cup of matcha … custard. Get the recipe for our coconut milk Vanilla Matcha Custard, only in the brand-new March+April Spring Issue of VegNews, on newsstands starting tomorrow!
 
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