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