Do You Make These Simple Mistakes In Mike's "What The Fuh?" Phở

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We hope you got insight from reading it, now let’s go back to mike's "what the fuh?" phở recipe. You can have mike's "what the fuh?" phở using 46 ingredients and 17 steps. Here is how you do that.

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

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