Pho, the classic Vietnamese dish, is from the southern part of Vietnam where French and Chinese influences have been the strongest. The bouillon is made out of beef (we use oxtail and chuck) and burned onions and ginger. It is cooked slowly for several hours, and during the last two hours we infuse the spices (star anise, black cardamom, coriander, white pepper, and Saigon cinnamon). The bouillon is strained and clarified to give it clearness and an amber color. The Wagyu is sliced finely and served with fresh herbs (cilantro, culantro, basil, and green onions) and few vegetables (carrot, radish, and jalapeno).
The mise en place.
The dipping sauce is placed first in the plate.
The Wagyu slices cover the dipping sauce.
Herbs and vegetables are placed over the meat.
The hot bouillon is served table side so all the aromas are released and diffused in front of the guest.
The wagyu turns pink and start to cook in the hot bouillon in just a few seconds.