Thrown in a bamboo sieve, lowered into simmering water, loosened with the swirl of a chopstick, the beef is bowled and scattered with herbs in a matter of seconds. Slices of the chin are arranged (an already cooked kind of corned beef) over the noodles. Then the slab of beef is cooked briefly in the one and a half ladles of soup poured on after. The Pho Bo is done. A noodle soup of beef cooked rare under a robust but fragrant broth. The comfort food of the nation.