How to Prepare Gordon Ramsay Mike's "What The Fuh?" Phở

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mike's "what the fuh?" phở. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mike's "What The Fuh?" Phở is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Mike's "What The Fuh?" Phở is something that I have loved my entire life. They are fine and they look wonderful.

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 cook it.

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

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