One of the most popular Vietnamese dishes in Russia is Pho Bo soup. This soup is the basis for the commercial success of trendy Vietnamese cafes. However, I can tell you for sure - this soup can be made at home! Do not be surprised if a portion of homemade Pho Bo costs you even a little more than a similar one in a cafe. When you try the soup made with your own hands, you will agree that both the money and the time spent were worth it! So, first you need to choose the right beef bones and the right meat: sugar bones, shank, brisket, large bones from the hip joint and ... a little, just a little bit of beef tenderloin. You can even use the scraps left over from cooking steaks or shashlik - meat of any size and shape will do - as long as it is tender, in fact, very quickly cooked tenderloin! You will also need ginger, some onion, optionally - carrots, rice noodles, bean sprouts, cilantro, green onion, mint, garlic, red pepper, lime, half a glass of fish sauce and some tasty vinegar. From spices, prepare star anise, cardamom and cinnamon. All spices are whole, not ground! So, first remove the marrow from the bones, if there is fat somewhere on the meat, then cut it off, and then put the bones and meat in a spacious saucepan, fill it with cool water and put it on the fire. Bring to a boil and ... it is better to remove the foam, despite the fact that the first broth is drained after 40 minutes from the start of boiling. During this time, fry the onion, carrot and ginger slices in a dry frying pan until dark. It would be good to even flatten the ginger with a knife so that it gives better flavor to the broth. If you removed the foam, then you do not need to rinse the meat. And if you did not remove the foam, then the foam has stuck to both the meat and the pan - you need to wash both. Pour clean, fresh water over the meat and bones and put it to boil. Add the baked vegetables and half of the spices, which should also be heated in a dry frying pan so that they give off their smell and taste better. Season the broth with one spoon of salt (per 5 liters of water) and add 60-70 grams of sugar. Let it boil for the first hour at a strong boil, and then another 4-5 hours at the weakest boil. But good pieces of meat should be taken out of the broth after about 1.5 hours so that the meat in the plate is not overcooked, but very good, beautiful, retaining its consistency. Pour the remaining half of the spices with a small amount of broth and put it to boil in a separate ladle - this compote can be used to adjust the spiciness of the soup. The tenderloin does not need to be boiled at all. It needs to be marinated! Salt, pepper and sprinkle thin slices of tenderloin with chopped garlic and ginger. You can pour a spoonful of vinegar, which is infused with garlic and pepper for serving, over the meat, then pour in vegetable oil and stir. Soak rice noodles in hot 60C water 30 minutes before serving the soup. Finely chop the greens. I recommend blanching the soybean sprouts for at least 30 seconds in boiling water, and then throwing them in a colander. Before serving, adjust the broth to taste with salt, fish sauce, and a compote of spices. The soup should be served in large bowls. To keep the soup hot for a long time, scald the bowls with boiling water so that they warm up. Place slices of marinated beef on the bottom of the bowls, pour very hot, boiling broth over it. Boil the noodles in boiling water for just one minute and place on top of the raw meat. Next, you need to put slices of boiled, thinly sliced ​​meat, soy sprouts, lots of greens, garnish with green onions, garlic slices, pepper rings and pour over lime juice and vinegar.