Recipe of Ultimate Mike's "What The Fuh?" Phở

By Easy Recipes 16 November 2020
Recipe of Ultimate Mike's "What The Fuh?" Phở
Recipe of Ultimate Mike's "What The Fuh?" Phở

Mike's "What The Fuh?" Phở Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Mike's "What The Fuh?" Phở instructions. Create your broth by adding everything in the Basic Broth section.

Here is the best “Mike's "What The Fuh?" Phở” recipe we have found so far. This will be smell and look delicious.

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

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

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Mike's "What The Fuh?" Phở instructions

  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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