Recipe: Appetizing Mike's "What The Fuh?" Phở

Mike's "What The Fuh?" Phở.

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Ingredients of Mike's "What The Fuh?" Phở

1. You need of ● For The Meats & Seafoods.
2. It's 1/2 Pound of Raw Thin Sliced Roast Beef [room temp].
3. It's 1/2 Pound of Rare Cooked Thin Sliced Brisket [room temp].
4. It's 16 of LG Lightly Presteamed Peeled Deveined Shrimp.
5. You need of ● For The Basic Phở Broth [you may not need all broth].
6. It's 2 (32 oz) of Low Sodium Box Swansons Beef Broth Or Asian Phở Broth.
7. It's 1 tsp of Phở Flavored Powdered Starter.
8. Prepare 1/2 tsp of Minced Lemon Grass.
9. Prepare 1 of LG Roasted Onion.
10. It's 1 (2 oz) of Roasted Ginger.
11. It's 1 tbsp of Pickled Ginger Juice.
12. You need 1 tbsp of Quality Fish Sauce.
13. It's 1/2 tsp of Ground Ginger.
14. You need 3 tbsp of Soft Palm Sugar.
15. You need 1 tsp of Granulated Garlic Powder.
16. Prepare 1 tsp of Granulated Onion Powder.
17. You need 1 Handful of Dried Or Fresh Shiitake Mushrooms [add last-optional].
18. Prepare of ● For The Phở Spice Pouch [all dried herbs are dry pan toasted].
19. Prepare 1 tbsp of Dried Thai Basil.
20. Prepare 3 of LG Thai Chilies [with seeds].
21. You need 1 of Small Cinnamon Stick.
22. It's 1 tbsp of Whole Black Peppercorns.
23. It's 1 tbsp of Dried Chopped Onions.
24. You need 1/2 tsp of Fennel Seeds.
25. Prepare 3 of Star Anise Pods.
26. Prepare 3 of LG Black Cardamom Seeds.
27. It's 1/4 tsp of Whole Cloves.
28. You need 1/2 tsp of Coriander Seeds.
29. It's 1.5 tbsp of Dried Garlic Chips.
30. You need of ● For The Noodles [as needed to be boiled separately from broth].
31. Prepare of Udon, Rice, Thin Spaghetti Or Ramen Noodles.
32. It's of ● For The Sides [as needed].
33. It's Leaves of Fresh Thai Basil.
34. It's Leaves of Fresh Lime Basil.
35. It's Leaves of Fresh Cilantro.
36. You need of Fresh Bean Sprouts.
37. You need of Sliced Jalapeños.
38. Prepare of Siricha Sauces.
39. You need of Lime Wedges.
40. You need of Green Onions.
41. You need of White Onions.
42. You need of Fresh Ginger.
43. Prepare of Dried Shrimp.
44. Prepare of Red Onions.
45. You need of Fish Sauce.
46. It's of Soy Sauce.

Mike's "What The Fuh?" Phở step by step

1. Here's what you'll need. Fresh herbs not pictured here..
2. Create your broth by adding everything in the Basic Broth section. Heat well..
3. Pan toast all of your dried herbs for 2 to 3 minutes. When you can smell them - they're fully toasted..
4. Add all of your Phở seasonings to a piece of cheese cloth..
5. Seal toasted herb bag tightly..
6. Add herb bag to broth and simmer for 45 minutes..
7. At the same time, prepare your water to boil your noodles. Add a dash of salt and oil to water..
8. Pull herb bag from broth and disgard. Then, fine strain your broth twice. You'll want it extra clear and clean for service..
9. Or, go with a clean chicken broth. Your choice..
10. Rinse dried or wipe down fresh mushrooms, then slice. Place in simmering broth for 15 minutes. 5 minutes if using fresh mushrooms. I usually pull out the dried just before serving but my students wanted them left in..
11. Boil noodles as per manufacturers directions then drain. Do not rinse noodles..
12. Prepare your chilled sides while waiting for noodles..
13. Char your onions..
14. Char your ginger..
15. Add raw thin sliced beef and hot noodles to individual bowls..
16. Add your super hot broth asap to bowls to keep noodles from drying out. Plus it'll give you time to quickly decorate your bowls with meats, seafoods and all garnishments..
17. Add your brisket slices and shrimp to the top of your bowls but submerged. Serve with any of the side options with chopsticks and deep Asian soup spoons. Enjoy!.

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