Mike's "What The Fuh?" Phở

Name: Mike's "What The Fuh?" Phở
Total time: 3600 s
Yield: 2 EX LG Bowls
Cuisine: American
Ingredients: ● 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]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Phở = Pronounced correctly, "Fuh."

Once again, my youngest students were watching Andrew Zimmern. [i swear this dude is trying to kill me] Anyway, they saw the Northern Vietnamese making Phở. With that, they demanded to try their hands at it.

Now mind you - authentic Phở can take upwards of a day and a half to make. I wasn't about to invest that kind of time. So, I instructed my students to make this simplified version [1 hour effort total] of a Cheaters Phở I created one night when I found myself stupid desperate for it.

Phở-nomenal work students! Your dish today was simply stellar! Way to fake it! Great photos too! [man, i've really got to quit underestimating these kids]

Phở = Pronounced correctly, "Fuh."

Phở-nomenal work students! Your dish today was simply stellar! Way to fake it! Great photos too! [man, i've really got to quit underestimating these kids]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Phở = Pronounced correctly, "Fuh."

Phở-nomenal work students! Your dish today was simply stellar! Way to fake it! Great photos too! [man, i've really got to quit underestimating these kids]

Phở = Pronounced correctly, "Fuh."

Phở-nomenal work students! Your dish today was simply stellar! Way to fake it! Great photos too! [man, i've really got to quit underestimating these kids]

Saved

Ingredients

1 Hour

2 EX LG Bowls

● For The Meats & Seafoods
1/2 PoundRaw Thin Sliced Roast Beef [room temp]
1/2 PoundRare Cooked Thin Sliced Brisket [room temp]
16LG 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 tspPhở Flavored Powdered Starter
1/2 tspMinced Lemon Grass
1LG Roasted Onion
1 (2 oz)Roasted Ginger
1 tbspPickled Ginger Juice
1 tbspQuality Fish Sauce
1/2 tspGround Ginger
3 tbspSoft Palm Sugar
1 tspGranulated Garlic Powder
1 tspGranulated Onion Powder
1 HandfulDried Or Fresh Shiitake Mushrooms [add last-optional]
● For The Phở Spice Pouch [all dried herbs are dry pan toasted]
1 tbspDried Thai Basil
3LG Thai Chilies [with seeds]
1Small Cinnamon Stick
1 tbspWhole Black Peppercorns
1 tbspDried Chopped Onions
1/2 tspFennel Seeds
3Star Anise Pods
3LG Black Cardamom Seeds
1/4 tspWhole Cloves
1/2 tspCoriander Seeds
1.5 tbspDried 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]
LeavesFresh Thai Basil
LeavesFresh Lime Basil
LeavesFresh Cilantro
Fresh Bean Sprouts
Sliced Jalapeños
Siricha Sauces
Lime Wedges
Green Onions
White Onions
Fresh Ginger
Dried Shrimp
Red Onions
Fish Sauce
Soy Sauce

Saved

Steps

1 Hour

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!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on July 03, 2017 23:14

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's "What The Fuh?" Phở

Mike's "What The Fuh?" Phở

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