To prep for each day's two-soup menu, Ha VL's owner Peter Vuong hits up several Asian and American supermarkets to score the best ingredients, so the Oregonian tagged along on a recent trip to capture a photo essay. Along with the 12 pounds of beef and 11 pounds of green onions gleaned comes this fact: Vuong sometimes stays up prepping until 1a.m., returning to the restaurant by 5a.m. to get the soup cooking. [OregonLive]
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Food-Filled Pacific Northwestern Day Trips Outside of Portland
Dining destinations on the Oregon Coast and in the Willamette Valley, a 24-hour guide to the Columbia River Gorge, and other ways to spend a day eating and drinking around Oregon and Southwestern Washington
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