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To make Saigon Pho’s popular pho dish, chefs boil the beef-based broth for more than eight hours. The drawn-out process gives the brisket, tendons, tripe, and meatballs plenty of time to tenderize and absorb flavor—but if you don't want all that in your broth, you can also get the just-steak or just-meatball version.
Aside from soup, the chefs prep another Vietnamese specialty, bun, by tossing stir-fried chicken or shrimp with vermicelli noodles and house-made fish sauce. But they also branch out, creating Vietnamese takes on kimchi and chicken wings, now that America's copyright on the latter has expired.