Hi everyone, hope you’re having an amazing day. Today, I’m gonna show you how to make a special dish, mike's "what the fuh?" phở. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Mike's "What The Fuh?" Phở is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Mike's "What The Fuh?" Phở is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mike's "what the fuh?" phở using 46 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Mike's "What The Fuh?" Phở:
- ● For The Meats & Seafoods
- 1/2 Pound Raw Thin Sliced Roast Beef [room temp]
- 1/2 Pound Rare Cooked Thin Sliced Brisket [room temp]
- 16 LG Lightly Presteamed Peeled Deveined Shrimp
- ● For The Basic Phở Broth [you may not need all broth]
- 2 (32 oz) Low Sodium Box Swansons Beef Broth Or Asian Phở Broth
- 1 tsp Phở Flavored Powdered Starter
- 1/2 tsp Minced Lemon Grass
- 1 LG Roasted Onion
- 1 (2 oz) Roasted Ginger
- 1 tbsp Pickled Ginger Juice
- 1 tbsp Quality Fish Sauce
- 1/2 tsp Ground Ginger
- 3 tbsp Soft Palm Sugar
- 1 tsp Granulated Garlic Powder
- 1 tsp Granulated Onion Powder
- 1 Handful Dried Or Fresh Shiitake Mushrooms [add last-optional]
- ● For The Phở Spice Pouch [all dried herbs are dry pan toasted]
- 1 tbsp Dried Thai Basil
- 3 LG Thai Chilies [with seeds]
- 1 Small Cinnamon Stick
- 1 tbsp Whole Black Peppercorns
- 1 tbsp Dried Chopped Onions
- 1/2 tsp Fennel Seeds
- 3 Star Anise Pods
- 3 LG Black Cardamom Seeds
- 1/4 tsp Whole Cloves
- 1/2 tsp Coriander Seeds
- 1.5 tbsp Dried Garlic Chips
- ● For The Noodles [as needed to be boiled separately from broth]
- Udon, Rice, Thin Spaghetti Or Ramen Noodles
- ● For The Sides [as needed]
- Leaves Fresh Thai Basil
- Leaves Fresh Lime Basil
- Leaves Fresh Cilantro
- Fresh Bean Sprouts
- Sliced Jalapeños
- Siricha Sauces
- Lime Wedges
- Green Onions
- White Onions
- Fresh Ginger
- Dried Shrimp
- Red Onions
- Fish Sauce
- Soy Sauce
Instructions to make Mike's "What The Fuh?" Phở:
- 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!
So that’s going to wrap this up with this exceptional food mike's "what the fuh?" phở recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
