The Cornell Vietnamese Association’s annual Pho Night was a night of nostalgia for anyone of Vietnamese descent. The left side of the room served both vegan and non-vegan options of the phở, bánh mì and chè and the right side served just the non-vegan version of the phở. It had the deep and rich aromas of ginger and star anise, the way phở broth should be. I typically have grown up with bánh mì thịt nguội, pork sausage accompanied with pate in a French baguette, so this version of bánh mì was actually new to me. Phở Night went beyond just eating Vietnamese food.

Source: Daily Sun November 20, 2019 15:33 UTC