Some more progress has been made on my 25×26 list! I can feel it – this year is the year I complete it all. I’ve tried another new dinner recipe — spicy beef satay pho!
I had never had Pho before moving out to Edmonton. I went to a restaurant with my mom and sister early in my journey out here and I loved it. It wasn’t until a few months ago though that my partner wanted to try making his own. And that’s how we found this recipe!
We’ve probably made this spicy beef satay pho three or four times since our first try, and I’ve made it two more times for my mom and I. Needless to say – I think this recipe is a keeper! What I like most is that we add way more veggies than the Pho you get in a restaurant. I love the crunch all the super thinly cut veggies add.
Here’s the tweaks we made:
Lemongrass is impossible to find apparently. I must be looking in the wrong places.
On the veggie front, we have raw carrots, onion, cucumber, tomato, and of course bean sprouts that we add once it’s done cooking. Sometimes we’ll dice up mushrooms and add them to the broth to cook ’em in.
The only must of this recipe is that you have to serve it in a little mixing bowl — which makes for the most romantic table setting obviously… not! Normal dish set bowls end up being too small.
Update from future bex: We seriously make this so much now, it’s become a staple in our recipe rotation. We invested in some awesome gigantic 40 oz soup bowls.