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Use ● For The Meats & Seafoods.
You need to prepare Raw Thin Sliced Roast Beef [room temp].
Use Rare Cooked Thin Sliced Brisket [room temp].
You need LG Lightly Presteamed Peeled Deveined Shrimp.
Use ● For The Basic Phở Broth [you may not need all broth].
Provide Low Sodium Box Swansons Beef Broth Or Asian Phở Broth.
Prepare Phở Flavored Powdered Starter.
Prepare Minced Lemon Grass.
You need LG Roasted Onion.
Use Roasted Ginger.
You need Pickled Ginger Juice.
Prepare Quality Fish Sauce.
Prepare Ground Ginger.
Use Soft Palm Sugar.
Provide Granulated Garlic Powder.
Prepare Granulated Onion Powder.
You need to prepare Dried Or Fresh Shiitake Mushrooms [add last-optional].
You need ● For The Phở Spice Pouch [all dried herbs are dry pan toasted].
You need to prepare Dried Thai Basil.
You need to prepare LG Thai Chilies [with seeds].
Use Small Cinnamon Stick.
You need Whole Black Peppercorns.
You need Dried Chopped Onions.
Provide Fennel Seeds.
Prepare Star Anise Pods.
You need LG Black Cardamom Seeds.
You need Whole Cloves.
Provide Coriander Seeds.
Use Dried Garlic Chips.
You need ● For The Noodles [as needed to be boiled separately from broth].
You need to prepare Udon, Rice, Thin Spaghetti Or Ramen Noodles.
Prepare ● For The Sides [as needed].
You need to prepare Fresh Thai Basil.
Prepare Fresh Lime Basil.
Prepare Fresh Cilantro.
You need Fresh Bean Sprouts.
You need Sliced Jalapeños.
Prepare Siricha Sauces.
You need Lime Wedges.
You need Green Onions.
Use White Onions.
You need to prepare Fresh Ginger.
Prepare Dried Shrimp.
Provide Red Onions.
Prepare Fish Sauce.
Prepare Soy Sauce.

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Here's what you'll need. Fresh herbs not pictured here..
Create your broth by adding everything in the Basic Broth section. Heat well..
Pan toast all of your dried herbs for 2 to 3 minutes. When you can smell them - they're fully toasted..
Add all of your Phở seasonings to a piece of cheese cloth..
Seal toasted herb bag tightly..
Add herb bag to broth and simmer for 45 minutes..
At the same time, prepare your water to boil your noodles. Add a dash of salt and oil to water..
Pull herb bag from broth and disgard. Then, fine strain your broth twice. You'll want it extra clear and clean for service..
Or, go with a clean chicken broth. Your choice..
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..
Boil noodles as per manufacturers directions then drain. Do not rinse noodles..
Prepare your chilled sides while waiting for noodles..
Char your onions..
Char your ginger..
Add raw thin sliced beef and hot noodles to individual bowls..
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..
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!.

Now that you have actually read Mike's "What The Fuh?" Phở recipe, it is the time for you to head to the kitchen and also prepare some terrific food! Bear in mind, food preparation is not an ability that can be one hundred percent right at first. Method is needed for you to understand the art of cooking.

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