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Provide ● For The Meats & Seafoods.
You need to prepare Raw Thin Sliced Roast Beef [room temp].
Prepare Rare Cooked Thin Sliced Brisket [room temp].
Prepare LG Lightly Presteamed Peeled Deveined Shrimp.
Use ● For The Basic Phở Broth [you may not need all broth].
Provide Low Sodium Box Swansons Beef Broth Or Asian Phở Broth.
Provide Phở Flavored Powdered Starter.
Prepare Minced Lemon Grass.
Prepare LG Roasted Onion.
You need to prepare Roasted Ginger.
You need to prepare Pickled Ginger Juice.
Provide Quality Fish Sauce.
Provide Ground Ginger.
Prepare Soft Palm Sugar.
You need to prepare Granulated Garlic Powder.
Provide Granulated Onion Powder.
Use Dried Or Fresh Shiitake Mushrooms [add last-optional].
You need to prepare ● For The Phở Spice Pouch [all dried herbs are dry pan toasted].
You need to prepare Dried Thai Basil.
Provide LG Thai Chilies [with seeds].
You need Small Cinnamon Stick.
You need to prepare Whole Black Peppercorns.
Use Dried Chopped Onions.
Prepare Fennel Seeds.
You need Star Anise Pods.
Prepare LG Black Cardamom Seeds.
You need to prepare Whole Cloves.
Provide Coriander Seeds.
Prepare Dried Garlic Chips.
You need ● For The Noodles [as needed to be boiled separately from broth].
You need Udon, Rice, Thin Spaghetti Or Ramen Noodles.
You need to prepare ● For The Sides [as needed].
Prepare Fresh Thai Basil.
You need to prepare Fresh Lime Basil.
Prepare Fresh Cilantro.
Prepare Fresh Bean Sprouts.
Provide Sliced Jalapeños.
You need to prepare Siricha Sauces.
Use Lime Wedges.
Prepare Green Onions.
Prepare White Onions.
You need Fresh Ginger.
You need to prepare Dried Shrimp.
You need Red Onions.
Use Fish Sauce.
You need to prepare 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!.

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