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Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mike's "what the fuh?" phở. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mike's "What The Fuh?" Phở is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Mike's "What The Fuh?" Phở is something that I’ve loved my entire life. They are nice and they look fantastic.

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To begin with this particular recipe, we must prepare a few components. 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. Prepare ● For The Meats & Seafoods
2. Take 1/2 Pound Raw Thin Sliced Roast Beef [room temp]
3. Prepare 1/2 Pound Rare Cooked Thin Sliced Brisket [room temp]
4. Prepare 16 LG Lightly Presteamed Peeled Deveined Shrimp
5. Prepare ● For The Basic Phở Broth [you may not need all broth]
6. Prepare 2 (32 oz) Low Sodium Box Swansons Beef Broth Or Asian Phở Broth
7. Take 1 tsp Phở Flavored Powdered Starter
8. Get 1/2 tsp Minced Lemon Grass
9. Make ready 1 LG Roasted Onion
10. Prepare 1 (2 oz) Roasted Ginger
11. Prepare 1 tbsp Pickled Ginger Juice
12. Take 1 tbsp Quality Fish Sauce
13. Take 1/2 tsp Ground Ginger
14. Prepare 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. Get ● For The Phở Spice Pouch [all dried herbs are dry pan toasted]
19. Prepare 1 tbsp Dried Thai Basil
20. Take 3 LG Thai Chilies [with seeds]
21. Take 1 Small Cinnamon Stick
22. Make ready 1 tbsp Whole Black Peppercorns
23. Get 1 tbsp Dried Chopped Onions
24. Make ready 1/2 tsp Fennel Seeds
25. Get 3 Star Anise Pods
26. Make ready 3 LG Black Cardamom Seeds
27. Get 1/4 tsp Whole Cloves
28. Prepare 1/2 tsp Coriander Seeds
29. Take 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. Prepare ● For The Sides [as needed]
33. Take Leaves Fresh Thai Basil
34. Make ready Leaves Fresh Lime Basil
35. Make ready Leaves Fresh Cilantro
36. Prepare Fresh Bean Sprouts
37. Take Sliced Jalapeños
38. Get Siricha Sauces
39. Prepare Lime Wedges
40. Make ready Green Onions
41. Get White Onions
42. Take Fresh Ginger
43. Get Dried Shrimp
44. Prepare Red Onions
45. Take Fish Sauce
46. Take Soy Sauce

It's of For The Basic Phở Broth [you may not need all broth]. A glitch that commonly happens when using a vanguard.please fix it. Seriously, what the hell is up with Golf Driver Mountain here? Alright here is what is up.

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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