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

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