Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, mike's "what the fuh?" phở. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Mike's "What The Fuh?" Phở. Phở = Pronounced correctly, "Fuh." Once again, my youngest students were watching Andrew Zimmern. [i swear this dude is trying to kill me] Anyway, they saw the Northern Vietnamese making Phở. With that, they demanded to try their hands at it. Mike's "What The Fuh?" Phở Step By Step.

Mike's "What The Fuh?" Phở is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. 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 components. You can have mike's "what the fuh?" phở using 46 ingredients and 17 steps. Here is how you cook it.

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

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

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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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