Exotic Food Recipes

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's "what the fuh?" phở. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mike's "What The Fuh?" Phở is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Mike's "What The Fuh?" Phở is something that I have loved my whole life.

Before you jump to Mike's "What The Fuh?" Phở recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better. Most of us have been trained to think that comfort foods are terrible and should be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this is true. Otherwise, comfort foods may be very nourishing and good for you.

To get started with this particular recipe, we have to first 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 it.

The ingredients needed to make Mike's "What The Fuh?" Phở:

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

It's of For The Basic Phở Broth [you may not need all broth]. A glitch that commonly happens when using a vanguard.please fix it. Seriously, what the hell is up with Golf Driver Mountain here? Alright here is what is up.

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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