Pho with Braised Beef Short Rib

Pho shops in Saigon have started crowning bowls with a single massive braised rib, a showpiece that turns noodle soup into a feast. The broth follows the old rules: blanch the bones, char the onion and ginger over an open flame, and toast the star anise and cinnamon before they go into the pot. A long, lazy simmer that barely ripples keeps it clear. Set out bean sprouts, basil, lime and chilies so everyone can finish their own bowl.