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Prepare ● For The Meats & Seafoods.
Use Raw Thin Sliced Roast Beef [room temp].
You need Rare Cooked Thin Sliced Brisket [room temp].
Use LG Lightly Presteamed Peeled Deveined Shrimp.
You need ● 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.
Provide Minced Lemon Grass.
Use LG Roasted Onion.
Prepare Roasted Ginger.
You need to prepare Pickled Ginger Juice.
Prepare Quality Fish Sauce.
Provide Ground Ginger.
You need Soft Palm Sugar.
You need to prepare Granulated Garlic Powder.
You need Granulated Onion Powder.
You need Dried Or Fresh Shiitake Mushrooms [add last-optional].
You need to prepare ● For The Phở Spice Pouch [all dried herbs are dry pan toasted].
Use Dried Thai Basil.
Provide LG Thai Chilies [with seeds].
Use Small Cinnamon Stick.
Use Whole Black Peppercorns.
You need to prepare Dried Chopped Onions.
You need Fennel Seeds.
Use Star Anise Pods.
You need to prepare LG Black Cardamom Seeds.
Use Whole Cloves.
Provide Coriander Seeds.
Provide Dried Garlic Chips.
Prepare ● For The Noodles [as needed to be boiled separately from broth].
Prepare Udon, Rice, Thin Spaghetti Or Ramen Noodles.
Prepare ● For The Sides [as needed].
You need Fresh Thai Basil.
You need to prepare Fresh Lime Basil.
You need Fresh Cilantro.
Use Fresh Bean Sprouts.
Provide Sliced Jalapeños.
You need Siricha Sauces.
Provide Lime Wedges.
You need Green Onions.
Use White Onions.
Use Fresh Ginger.
You need Dried Shrimp.
You need to prepare Red Onions.
Provide Fish Sauce.
You need 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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