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Easiest Way to Make Perfect Mike’s “What the Fuh?” Phở

Mike's "What The Fuh?" Phở – This recipe is best for when you have no idea what to cook. You can cook Mike's "What The Fuh?" Phở using 46 ingredients and 17 steps. Here is how you cook it.

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

  1. It’s of ● For The Meats & Seafoods.
  2. You need 1/2 Pound of Raw Thin Sliced Roast Beef [room temp].
  3. It’s 1/2 Pound of Rare Cooked Thin Sliced Brisket [room temp].
  4. It’s 16 of LG Lightly Presteamed Peeled Deveined Shrimp.
  5. It’s 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. Prepare 1 tsp of Phở Flavored Powdered Starter.
  8. Prepare 1/2 tsp of Minced Lemon Grass.
  9. It’s 1 of LG Roasted Onion.
  10. You need 1 (2 oz) of Roasted Ginger.
  11. You need 1 tbsp of Pickled Ginger Juice.
  12. It’s 1 tbsp of Quality Fish Sauce.
  13. You need 1/2 tsp of Ground Ginger.
  14. You need 3 tbsp of Soft Palm Sugar.
  15. Prepare 1 tsp of Granulated Garlic Powder.
  16. Prepare 1 tsp of Granulated Onion Powder.
  17. You need 1 Handful of Dried Or Fresh Shiitake Mushrooms [add last-optional].
  18. Prepare of ● For The Phở Spice Pouch [all dried herbs are dry pan toasted].
  19. You need 1 tbsp of Dried Thai Basil.
  20. Prepare 3 of LG Thai Chilies [with seeds].
  21. It’s 1 of Small Cinnamon Stick.
  22. You need 1 tbsp of Whole Black Peppercorns.
  23. It’s 1 tbsp of Dried Chopped Onions.
  24. Prepare 1/2 tsp of Fennel Seeds.
  25. It’s 3 of Star Anise Pods.
  26. You need 3 of LG Black Cardamom Seeds.
  27. You need 1/4 tsp of Whole Cloves.
  28. It’s 1/2 tsp of Coriander Seeds.
  29. You need 1.5 tbsp of Dried Garlic Chips.
  30. Prepare of ● For The Noodles [as needed to be boiled separately from broth].
  31. Prepare of Udon, Rice, Thin Spaghetti Or Ramen Noodles.
  32. You need of ● For The Sides [as needed].
  33. Prepare Leaves of Fresh Thai Basil.
  34. It’s Leaves of Fresh Lime Basil.
  35. You need Leaves of Fresh Cilantro.
  36. Prepare of Fresh Bean Sprouts.
  37. You need of Sliced Jalapeños.
  38. It’s of Siricha Sauces.
  39. You need of Lime Wedges.
  40. It’s of Green Onions.
  41. You need of White Onions.
  42. It’s of Fresh Ginger.
  43. It’s of Dried Shrimp.
  44. It’s of Red Onions.
  45. Prepare of Fish Sauce.
  46. Prepare of Soy Sauce.

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

  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!