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