The weather in Baltimore changed quickly from grueling heat to a quiet cool. Autumn is my favorite season to indulge in various obsessions, most importantly cooking and running. The pantry begins to fill with dried noodles, beans, fermented sauces and broths. Soup is the ultimate comfort food on a cool day. During yesterday’s ten mile run I had one thought in mind: eating pho. At mile eight I was pleading with the reaper to take pity on me. My only savior was a bowl of steaming hot Vietnamese noodle soup that would be slurped up ravenously while plopped on the couch watching an episode of No Reservations . What a delightful contemplation. Traditionally pho is beef based, its delicate broth made by simmering beef bones, charred onion, charred ginger and spices, and taking several hours to prepare. If I owned a pho restaurant and had all the time in the world, nothing would stop me from sticking with tradition. Sometimes, a girl has to cut a few corners wi...