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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mike's "what the fuh?" phở. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Mike's "What The Fuh?" Phở is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Mike's "What The Fuh?" Phở is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have mike's "what the fuh?" phở using 46 ingredients and 17 steps. Here is how you cook it.

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