Mike's "What The Fuh?" Phở
Mike's "What The Fuh?" Phở

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mike's "what the fuh?" phở. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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

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

The ingredients needed to make Mike's "What The Fuh?" Phở:
  1. Get ● For The Meats & Seafoods
  2. Prepare 1/2 Pound Raw Thin Sliced Roast Beef [room temp]
  3. Make ready 1/2 Pound Rare Cooked Thin Sliced Brisket [room temp]
  4. Prepare 16 LG Lightly Presteamed Peeled Deveined Shrimp
  5. Get ● 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. Take 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. Get 1/2 tsp Ground Ginger
  14. Take 3 tbsp Soft Palm Sugar
  15. Get 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. Prepare ● For The Phở Spice Pouch [all dried herbs are dry pan toasted]
  19. Take 1 tbsp Dried Thai Basil
  20. Prepare 3 LG Thai Chilies [with seeds]
  21. Take 1 Small Cinnamon Stick
  22. Take 1 tbsp Whole Black Peppercorns
  23. Get 1 tbsp Dried Chopped Onions
  24. Make ready 1/2 tsp Fennel Seeds
  25. Take 3 Star Anise Pods
  26. Get 3 LG Black Cardamom Seeds
  27. Make ready 1/4 tsp Whole Cloves
  28. Make ready 1/2 tsp Coriander Seeds
  29. Get 1.5 tbsp Dried Garlic Chips
  30. Take ● For The Noodles [as needed to be boiled separately from broth]
  31. Get Udon, Rice, Thin Spaghetti Or Ramen Noodles
  32. Prepare ● For The Sides [as needed]
  33. Get Leaves Fresh Thai Basil
  34. Take Leaves Fresh Lime Basil
  35. Make ready Leaves Fresh Cilantro
  36. Make ready Fresh Bean Sprouts
  37. Make ready Sliced Jalapeños
  38. Get Siricha Sauces
  39. Take Lime Wedges
  40. Make ready Green Onions
  41. Prepare White Onions
  42. Prepare Fresh Ginger
  43. Get Dried Shrimp
  44. Make ready Red Onions
  45. Make ready Fish Sauce
  46. Get Soy Sauce

I don't know what I'm doing so enjoy my confusion! Mirror-Polished Japanese Foil Ball Challenge Crushed in a Hydraulic Press-What's Inside? Learning a bit more with After Effects, Was too far into editing when I found out of the horrible shadow that follows me when im walking past. I was going for a simpler style, nothing really special.

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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