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

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mike's "what the fuh?" phở. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mike's "What The Fuh?" Phở is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Mike's "What The Fuh?" Phở is something that I’ve loved my entire life. They are fine and they look wonderful.

Alright here is what is up. Some paranoid fool called the police on my house and said that there were "marijuana plants entering and leaving the house all morning", which was a TOTAL LIE. What the fuh? - I'm either over-thinking things right now or I am probably just tripping.

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

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

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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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