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Whether you are an university student simply starting your own culinary experiments or a skilled chef with many dinner parties under your belt, there is constantly something new to learn about cooking. We hope these Mike's "What The Fuh?" Phở recipe and tips can help you in your kitchen tonight, as well as get used to amazing home-cooked meals.

Prepare ● For The Meats & Seafoods.
Use Raw Thin Sliced Roast Beef [room temp].
Provide Rare Cooked Thin Sliced Brisket [room temp].
You need LG Lightly Presteamed Peeled Deveined Shrimp.
You need to prepare ● For The Basic Phở Broth [you may not need all broth].
Provide Low Sodium Box Swansons Beef Broth Or Asian Phở Broth.
Use Phở Flavored Powdered Starter.
You need Minced Lemon Grass.
You need to prepare LG Roasted Onion.
Provide Roasted Ginger.
Use Pickled Ginger Juice.
Prepare Quality Fish Sauce.
Use Ground Ginger.
Prepare Soft Palm Sugar.
You need Granulated Garlic Powder.
Use Granulated Onion Powder.
Prepare Dried Or Fresh Shiitake Mushrooms [add last-optional].
Use ● 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].
You need Small Cinnamon Stick.
Provide Whole Black Peppercorns.
Prepare Dried Chopped Onions.
Prepare Fennel Seeds.
Use Star Anise Pods.
Provide LG Black Cardamom Seeds.
You need Whole Cloves.
You need to prepare Coriander Seeds.
Prepare Dried Garlic Chips.
Use ● For The Noodles [as needed to be boiled separately from broth].
Prepare Udon, Rice, Thin Spaghetti Or Ramen Noodles.
Prepare ● For The Sides [as needed].
Use Fresh Thai Basil.
Use Fresh Lime Basil.
Use Fresh Cilantro.
Use Fresh Bean Sprouts.
Provide Sliced Jalapeños.
Use Siricha Sauces.
Use Lime Wedges.
You need Green Onions.
Prepare White Onions.
Use Fresh Ginger.
Use Dried Shrimp.
You need Red Onions.
You need Fish Sauce.
You need 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 read Mike's "What The Fuh?" Phở recipe, it is the moment for you to head to the cooking area and also prepare some terrific food! Remember, cooking is not an ability that can be one hundred percent right in the beginning. Method is needed for you to master the art of cooking.

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