Anyone who reads my blog knows that I read Chuck Wendig’s blog. His writing advice, love of great adult beverages presented in comfortable-for-this-old-soldier language coupled with a few parenting insights and yummy recipes make his blog one of my top five go-to’s each and every day.
He posted a recipe not too long ago and I happened to be struggling with a narsty Spring bug. Pho or its Chinese sister Hot Sour are always welcome when the snot monster and comfort-food siren comes a calling.
You can find his recipe here.
I was lucky enough to be able to use mint leaves, cilantro, parsley, and green onions from my own garden. This recipe makes me want to grow my own ginger, too. YUM.
This was fun to do and not hard. I highly recommend you try this out, too.
The second time I made this I used thin sliced portobellos because this carnivore seems to not do too well with the animal products any more. It was just as, if not more satisfying. But I didn’t take pictures that time.
Regardless, this recipe is kick-ass and doesn’t include some of the stuff I don’t really like about Beef Pho ( you know that intestinal grossness!). So Faux Beef Pho, gets four thumbs up around here. And The substitution of Portobellos in the second-go-round: Fabulousness!
Here’s photos on how mine turned out: