Step-by-Step Guide to Make Favorite Mike's "What The Fuh?" Phở

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mike's "what the fuh?" phở. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Mike's "What The Fuh?" Phở is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Mike's "What The Fuh?" Phở is something that I have loved my entire life.

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

Instructions 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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