Mike's "What The Fuh?" Phở

How to Cook Recipes Mike's "What The Fuh?" Phở using 46 ingredients and 17 steps

Mike's "What The Fuh?" Phở -

You can have Mike's "What The Fuh?" Phở using 46 ingredients and 17 steps. Here is how you cook that.

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

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

Mike's "What The Fuh?" Phở instructions

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!.

Mike's "What The Fuh?" Phở - Thank you and good luck