Pho Hoa

Bring a large pot of water to a boil, then add the steak, chicken, fatty flank, and tripe. Simmer for 30-40 minutes until the meats are tender and the broth becomes fragrant and rich.

While the broth simmers, slice the steak thinly against the grain (about 1/4-inch thick). Keep the sliced steak separate and set aside.

Prepare the meatballs by shaping them into small balls if they are not already formed. Set them aside until ready to cook.

Add the meatballs to the simmering broth about 10 minutes before the other meats finish cooking.

Remove the cooked chicken, fatty flank, and tripe from the broth using tongs, and set aside on a cutting board. Shred the chicken into bite-sized pieces once it is cool enough to handle.

Strain the broth through a fine-mesh sieve to remove any impurities and achieve a clear, clean broth. Return the broth to the pot and bring it back to a gentle simmer.

Prepare the fresh ingredients: rinse the bean sprouts and place them in a serving bowl, ready for assembly.

Slice the cooked tripe and fatty flank into thin pieces (about 1/4-inch thick). Combine the sliced tripe, fatty flank, and meatballs back into the simmering broth just before serving to reheat them.

Ladle the hot broth into serving bowls, distributing the meatballs and pieces of tripe and fatty flank evenly. Top each bowl with the shredded chicken and sliced steak (the heat from the broth will cook the thin steak slices).

Serve each bowl with fresh bean sprouts on the side or directly in the bowl, allowing diners to add them according to their preference.