When less is more: discovering pho at the Campus Center

"Please, sir, I want no more!"

Undoubtedly this famous line needs a new twist (pun intended). Unlike Oliver, we are not starved on watered-down gruel for a majority of Dickens' 455 pages. Nor do we walk barefoot and barely clothed for fifty miles to London on an empty stomach.

In fact we have it pretty easy: grab a plate and start piling on whatever AVI Fresh cooks up. Nonetheless, I find the "whatever" part most disconcerting. When you can no longer discern the ingredients of a dish—is that chicken or eggplant hidden under all that breading?—a sign should start flashing in your head: warning, stay away, I am laden with unwanted fat, salt and sugar.

So this week I pose the question: When it comes to dining hall food can less—breading, for instance—really be more?

The answer lies in the Campus Center, where this past Wednesday I discovered the pho noodle soup station. Pho is a traditional Vietnamese noodle soup, which is featured at the Lulu at least once a week. Pick and choose from a variety of noodle, broth, vegetable, and protein options, garnish with fresh lime and cilantro, top with chili sauce and voilà! A piping hot bowl of pho.

However, in the words of Samuel Johnson "What is easy is seldom excellent." Just letting someone dish you out a bowl of noodle soup is too simple; you will feel far more satisfied if you take the time to add some raw vegetables from the salad bar or grilled chicken from the hot line, or whatever else whets your taste buds.

I found some of my own additions before I even got to dinner. As I descended the science center steps, I was struck by a mini farmer's market. Now, when you see any kind of food being sold that's occasion enough to stop and take a look, but fresh vegetables and herbs? Oh my! As you might guess, I got a little carried away, leaving with chocolate mint, a large scallion (with roots and soil still in tact), and an heirloom tomato, all for $1.50. That's right—pocket change.

The "farmers," I discovered, were Wellesley students, who run the College's nearby farm along with Regeneration, a student org whose mission is to promote sustainable, local agriculture on campus. They sell the farm's organic produce every Monday (from now until mid-October) right outside the Campus Center. So, go check it out! The produce is fantastic, and though my run in with the farm stand was well over three days ago, my tote bag still smells like a garden patch.

Freshly armed with my paper towel parcel of mint, scallion, and tomato—the last of which somehow got crushed and leaked bright, red juiciness into my bag—I was ready to conquer my dinner.

In my pho I opted for udon noodles (the thick, white ones), garlic sautéed calamari, mixed vegetables, and the vegetarian pho broth. I bulked up my noodle soup with baby corn and lima beans from the salad bar, cut up the tomato and scallion, and tossed everything into the mix. I finished the pho off with some key ingredients: Sriracha hot chili sauce (the fiery, red one), my chocolate-mint leaves, and a squeeze of lime.

This basin of warmth, guaranteed to clear your sinuses and spice up a miserable day, would have been just what Oliver needed. Don't worry, for this healthy soup you won't be scolded when asking for more.

Recipe:

From the noodle soup station (pre-made)

½ cup udon noodles

½ cup garlic sautéed calamari

1-2 cups pho vegetable broth

1 cup steamed vegetables: broccoli, onion, red pepper, and snap pea pods

½ -1tsp. Sriracha hot chili sauce (depending on how spicy you like it)

From the salad bar

¼ cup lima beans

¼ cup baby corn

From the farmers' market

1 small heirloom tomato, diced

1 small scallion, sliced finely

2-3 leaves of chocolate mint

Mix all the above ingredients in a medium-large sized bowl (or the cute Asian-style one provided). Add chili sauce, salt and pepper as needed.