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