Our broth is simmered for five hours, with special Vietnamese spices, Hong uses methods, techniques and ingredients, passed on to her by her mother while growing up on the island of Phu Quoc, South Vietnam. All remain a secret, but make the soup phat, meaning pretty hot and tempting. Served in a large bowl with fresh pho rice noodle, thinly sliced tender flank steak, beef balls, and topped off with fresh basil, bean sprouts, sliced onion, shallots & lime. Best eaten with chilli & hoisin sauce.