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