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We hope you got benefit 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 achieve it.
The ingredients needed to cook Mike's "What The Fuh?" Phở:
- Take ● For The Meats & Seafoods
- Provide 1⁄2 Pound Raw Thin Sliced Roast Beef [room temp]
- Prepare 1⁄2 Pound Rare Cooked Thin Sliced Brisket [room temp]
- Prepare 16 LG Lightly Presteamed Peeled Deveined Shrimp
- You need ● For The Basic Phở Broth [you may not need all broth]
- You need 2 (32 oz) Low Sodium Box Swansons Beef Broth Or Asian Phở Broth
- Take 1 tsp Phở Flavored Powdered Starter
- You need 1⁄2 tsp Minced Lemon Grass
- You need 1 LG Roasted Onion
- Get 1 (2 oz) Roasted Ginger
- You need 1 tbsp Pickled Ginger Juice
- Prepare 1 tbsp Quality Fish Sauce
- Take 1⁄2 tsp Ground Ginger
- Provide 3 tbsp Soft Palm Sugar
- Take 1 tsp Granulated Garlic Powder
- Prepare 1 tsp Granulated Onion Powder
- Take 1 Handful Dried Or Fresh Shiitake Mushrooms [add last-optional]
- Prepare ● For The Phở Spice Pouch [all dried herbs are dry pan toasted]
- Prepare 1 tbsp Dried Thai Basil
- Take 3 LG Thai Chilies [with seeds]
- Prepare 1 Small Cinnamon Stick
- Use 1 tbsp Whole Black Peppercorns
- Prepare 1 tbsp Dried Chopped Onions
- Get 1⁄2 tsp Fennel Seeds
- Use 3 Star Anise Pods
- Get 3 LG Black Cardamom Seeds
- Take 1⁄4 tsp Whole Cloves
- Get 1⁄2 tsp Coriander Seeds
- Provide 1.5 tbsp Dried Garlic Chips
- Get ● For The Noodles [as needed to be boiled separately from broth]
- Take Udon, Rice, Thin Spaghetti Or Ramen Noodles
- You need ● For The Sides [as needed]
- You need Leaves Fresh Thai Basil
- You need Leaves Fresh Lime Basil
- Get Leaves Fresh Cilantro
- Use Fresh Bean Sprouts
- Use Sliced Jalapeños
- Use Siricha Sauces
- Use Lime Wedges
- Take Green Onions
- Prepare White Onions
- Take Fresh Ginger
- Provide Dried Shrimp
- Prepare Red Onions
- Provide Fish Sauce
- Provide Soy Sauce
Steps 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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