Faux Phở

So it doesn't look all that appetizing! But let me tell you... Basically I followed this recipe, but exchanged the rice noodles for spinach. This may not seem like a logical substitution, but I am of the school of thought that noodles are unexciting, flavorless carbohydrates that can be removed from a dish without compromising the flavor. And why not eat more spinach? Sort of along the same lines as my broccoli "pad thai." I saved turkey drippings from the past few months and made some broth with a few pounds of pork chop bones from a large group meal event (so it probably doesn't contain a whole lot of those Omega-3's we get excited about). I tend to go crazy with the garlic, ginger, and fennel, but I more or less stayed consistent with the ratio given in the recipe. In addition, I added cinnamon and crushed red pepper flakes, and then threw in a few bunches of cilantro and mung bean sprouts at the very end. In looking at other sources, I see that "Faux Phở" is a term that has already been coined and so I can't rule out the influence of subliminal messaging from the past 22 years, but I thought I was pretty clever yesterday in the kitchen when the name for this post popped into my head...