This is how I pho it:

- Beef pho
- Large bowl, easy on the noodles (they expand way too fast)
- Brisket (chin), tendon (gan), meatballs (bo vien)
- Use hoisin sauce and sriracha (and chili oil, if they have it) as a dip, but not in the broth.
- No bean sprouts or lime.

Bonus stars if they have oxtail on the menu!