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We hope you got insight from reading it, now let’s go back to mike's "what the fuh?" phở recipe. You can cook mike's "what the fuh?" phở using 46 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Mike's "What The Fuh?" Phở:

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

Steps 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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