San Gabriel Valley native comes to New York to work in the restaurant biz, gets job as a front-of-house man at Blue Ribbon Sushi. All along, he’s dreaming about his Taiwanese mom’s beef noodle soup. So he decides to do a few pop-ups featuring that dish, keeping it simple and traditional, just like Mom’s. Next thing you know, he’s gone brick-and-mortar in the old Porchetta space. Now Richard Ho has a boffo hit on his hands, with a crowd waiting to get in for a taste of his soup — deeply flavored beef-bone broth with an undercurrent of spice and heat, plus tender slabs of red-cooked beef, springy wheat noodles, and pickled mustard greens. Even if Ho Foods had more than ten seats, you get the feeling there’d still be a sizable mob outside the restaurant every night. This soup is that good.