How to Prepare Quick Mike's "What The Fuh?" Phở

Mike's "What The Fuh?" Phở. I was going for a simpler style, nothing really special. Right now, I am just exploring. Mirror-Polished Japanese Foil Ball Challenge Crushed in a Hydraulic Press-What's Inside?

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mike's "what the fuh?" phở. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

I was going for a simpler style, nothing really special. Right now, I am just exploring. Mirror-Polished Japanese Foil Ball Challenge Crushed in a Hydraulic Press-What's Inside?

Mike's "What The Fuh?" Phở is one of the most popular of recent trending meals in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They are nice and they look fantastic. Mike's "What The Fuh?" Phở is something which I've loved my whole life.

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

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

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