Why "faux" pho, you say? Because it looked and smelled like the warm, comforting, savory goodness I'd been pining for, but it tasted like corrugated cardboard. I should have just eaten the chopsticks.
Next time, more basil. Or takeout.
Thursday, June 5, 2008
holiday in hanoi
I'd been craving pho bo (vietnamese noodle soup with beef) for over a week, and I finally got around to collecting all the ingredients the other night, so I, um, "whipped some up" and after an hour and a half of futzing around in the kitchen, was rewarded with this delightfully aromatic bowl of faux-deliciousness:
Why "faux" pho, you say? Because it looked and smelled like the warm, comforting, savory goodness I'd been pining for, but it tasted like corrugated cardboard. I should have just eaten the chopsticks.
Next time, more basil. Or takeout.
Why "faux" pho, you say? Because it looked and smelled like the warm, comforting, savory goodness I'd been pining for, but it tasted like corrugated cardboard. I should have just eaten the chopsticks.
Next time, more basil. Or takeout.
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