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

Before you jump to Mike's "What The Fuh?" Phở recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

Until fairly recently anyone who expressed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to correct the problems of the environment. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. The cooking area is a good place to begin saving energy by going much more green.

While it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is actually greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water or steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many people wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Particularly if you make sure the dishwasher is full before starting a cycle. Don’t dry the dishes with heat, use the cool dry or air dry options to increase the money you save.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. It’s related to being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to mike's "what the fuh?" phở recipe. To make mike's "what the fuh?" phở you need 46 ingredients and 17 steps. Here is how you achieve it.

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