Pho Bo

Bring a large pot of water to a rolling boil, then add the flat rice noodles and cook according to package directions until tender, stirring occasionally to prevent sticking. Drain and rinse under cold water, then set aside.

Slice the fillet of beef very thinly (about 2-3 mm thick) against the grain and arrange on a serving platter. Set aside until ready to use.

Peel and thinly slice the shallots into rings, keeping them separate from one another for even cooking and presentation.

Bring a fresh pot of water to a boil for the broth (this will serve as the pho broth base). Season with salt to taste and keep at a gentle rolling boil.

Divide the cooked rice noodles evenly among four serving bowls, arranging them in a nest at the bottom of each bowl.

Place a portion of thinly sliced beef on top of the noodles in each bowl, positioning it so the heat from the broth will cook the meat through.

Scatter a handful of bean sprouts and several shallot rings over the beef and noodles in each bowl.

Carefully pour the hot boiling broth over each bowl, ensuring the beef is submerged and will cook from the residual heat.

Let the pho sit for 1-2 minutes to allow the beef to cook through and the flavors to meld. Top each bowl generously with finely chopped coriander and serve immediately.