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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 have mike's "what the fuh?" phở using 46 ingredients and 17 steps. Here is how you do it.
The ingredients needed to make Mike's "What The Fuh?" Phở:
- Prepare of ● For The Meats & Seafoods.
- Prepare of Raw Thin Sliced Roast Beef [room temp].
- You need of Rare Cooked Thin Sliced Brisket [room temp].
- Provide of LG Lightly Presteamed Peeled Deveined Shrimp.
- Use of ● For The Basic Phở Broth [you may not need all broth].
- Get of Low Sodium Box Swansons Beef Broth Or Asian Phở Broth.
- Get of Phở Flavored Powdered Starter.
- Prepare of Minced Lemon Grass.
- Take of LG Roasted Onion.
- Provide of Roasted Ginger.
- Take of Pickled Ginger Juice.
- Use of Quality Fish Sauce.
- Prepare of Ground Ginger.
- Prepare of Soft Palm Sugar.
- Prepare of Granulated Garlic Powder.
- Provide of Granulated Onion Powder.
- Prepare of Dried Or Fresh Shiitake Mushrooms [add last-optional].
- Take of ● For The Phở Spice Pouch [all dried herbs are dry pan toasted].
- Provide of Dried Thai Basil.
- Get of LG Thai Chilies [with seeds].
- Get of Small Cinnamon Stick.
- Take of Whole Black Peppercorns.
- You need of Dried Chopped Onions.
- Get of Fennel Seeds.
- Provide of Star Anise Pods.
- You need of LG Black Cardamom Seeds.
- You need of Whole Cloves.
- Take of Coriander Seeds.
- Use of Dried Garlic Chips.
- Provide of ● For The Noodles [as needed to be boiled separately from broth].
- You need of Udon, Rice, Thin Spaghetti Or Ramen Noodles.
- Use of ● For The Sides [as needed].
- Get of Fresh Thai Basil.
- Prepare of Fresh Lime Basil.
- Use of Fresh Cilantro.
- Get of Fresh Bean Sprouts.
- Get of Sliced Jalapeños.
- Prepare of Siricha Sauces.
- Use of Lime Wedges.
- Take of Green Onions.
- You need of White Onions.
- Get of Fresh Ginger.
- Prepare of Dried Shrimp.
- You need of Red Onions.
- Provide of Fish Sauce.
- You need of Soy Sauce.
Instructions to make Mike's "What The Fuh?" Phở:
- Here's what you'll need. Fresh herbs not pictured here..
- Create your broth by adding everything in the Basic Broth section. Heat well..
- Pan toast all of your dried herbs for 2 to 3 minutes. When you can smell them – they're fully toasted..
- Add all of your Phở seasonings to a piece of cheese cloth..
- Seal toasted herb bag tightly..
- Add herb bag to broth and simmer for 45 minutes..
- At the same time, prepare your water to boil your noodles. Add a dash of salt and oil to water..
- Pull herb bag from broth and disgard. Then, fine strain your broth twice. You'll want it extra clear and clean for service..
- Or, go with a clean chicken broth. Your choice..
- 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..
- Boil noodles as per manufacturers directions then drain. Do not rinse noodles..
- Prepare your chilled sides while waiting for noodles..
- Char your onions..
- Char your ginger..
- Add raw thin sliced beef and hot noodles to individual bowls..
- 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..
- 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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