Start boiling the broth. To make the broth clear, put the bones in a pot, cover them with cold water, bring to a boil, drain, wash the bones and repeat the process - only this time add the tail to the bones. If the same dark foam appears on the surface as before, repeat the procedure; otherwise, lower the heat a bit and collect the light foam.

Split the ginger lengthwise and pound it with a meat mallet. Fry it dry in a pan together with other spices and halved onions. Follow the color of the onion, which should be dark brown when cut (see the picture above).

After skimming all the foam from the broth, add onion, ginger and roasted spices, 2 tablespoons of salt, depending on the pho variant and a pinch of salt, turn off the heat and simmer the broth for 5-6 hours (see picture above). If the water evaporates too much, top it up. Cook the meat for 2-3 hours depending on size, then remove and let cool. At the end, add salt or flavor the broth with fish sauce.

Prepare all the ingredients you will need for serving just before serving the soup.

Rinse the herbs in a bowl of water (change it at least twice). It can also be washed with the stem, just break off the woodier part (see picture above).

Cut the cooked tenderloin or raw mock tenderloin (thigh or shoulder) into the thinnest possible slices (see picture above).

Prepare the mung bean sprouts, coriander and green perilla on a plate. On another plate, put lemon and chopped chili pepper (see picture above).

Soak the noodles in cold water for an hour. Then boil them briefly (30 seconds) in a colander in hot water (see the picture above) and immediately divide into bowls. The noodles will still swell in the bowl.

Spread the meat over the noodles and add chopped coriander, spring onion and chopped red onion. Finally, pour hot broth over everything and serve immediately. Pour the broth on the sides of the bowl, not in the middle - this way the herbs will not wilt (see picture above).

Phở or Pho[a] (UK: /fɜː/, US: /fʌ/ FUH, Canada: /fɔː/ FAW; Vietnamese: [fəː˧˩˧] ⓘ) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef (phở bò)), sometimes chicken (phở gà).[3][4] Phở is a popular food in Vietnam[5] where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish,[6] and is said to be influenced by Cantonese and French cultures.[7]