Recipe of Mike's "What The Fuh?" Phở

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mike's "what the fuh?" phở. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really 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 is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Mike's "What The Fuh?" Phở is something that I’ve loved my whole life. They’re fine and they look fantastic.

Recipe of Mike's "What The Fuh?" Phở

To get started with this particular recipe, we must prepare a few ingredients. You can have mike's "what the fuh?" phở using 46 ingredients and 17 steps. Here is how you cook it.

Ingredients

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

1. Take ● For The Meats & Seafoods
2. Get 1/2 Pound Raw Thin Sliced Roast Beef [room temp]
3. Make ready 1/2 Pound Rare Cooked Thin Sliced Brisket [room temp]
4. Get 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. Prepare 1 tsp Phở Flavored Powdered Starter
8. Prepare 1/2 tsp Minced Lemon Grass
9. Take 1 LG Roasted Onion
10. Make ready 1 (2 oz) Roasted Ginger
11. Get 1 tbsp Pickled Ginger Juice
12. Prepare 1 tbsp Quality Fish Sauce
13. Prepare 1/2 tsp Ground Ginger
14. Take 3 tbsp Soft Palm Sugar
15. Make ready 1 tsp Granulated Garlic Powder
16. Get 1 tsp Granulated Onion Powder
17. Get 1 Handful Dried Or Fresh Shiitake Mushrooms [add last-optional]
18. Make ready ● 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. Get 1 Small Cinnamon Stick
22. Prepare 1 tbsp Whole Black Peppercorns
23. Make ready 1 tbsp Dried Chopped Onions
24. Take 1/2 tsp Fennel Seeds
25. Make ready 3 Star Anise Pods
26. Take 3 LG Black Cardamom Seeds
27. Prepare 1/4 tsp Whole Cloves
28. Make ready 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. Make ready Udon, Rice, Thin Spaghetti Or Ramen Noodles
32. Prepare ● For The Sides [as needed]
33. Prepare Leaves Fresh Thai Basil
34. Prepare Leaves Fresh Lime Basil
35. Prepare Leaves Fresh Cilantro
36. Take Fresh Bean Sprouts
37. Get Sliced Jalapeños
38. Take Siricha Sauces
39. Take Lime Wedges
40. Get Green Onions
41. Make ready White Onions
42. Make ready Fresh Ginger
43. Make ready Dried Shrimp
44. Get Red Onions
45. Prepare Fish Sauce
46. Take Soy Sauce

Ingredients of Mike's "What The Fuh?" Phở. You need of For The Meats & Seafoods. If you're looking for Mike's "What The Fuh?" Phở recipe, look no further! We provide you only the best Mike's "What The Fuh?" Phở recipe here.

Instructions

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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As simple as that Simple Way to Make Mike's "What The Fuh?" Phở

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