The ubiquitous Southern-style pho in America is due to historical reasons, when Southern Vietnamese diaspora fled Saigon en masse in the aftermath of the fall of Saigon.
replyDo you mean after the meat sat a bit in the broth? I’m no stranger to tartar or raw meats, just not clear.
replyYeah. Cook it to how you like it and then dip in Sriracha and or the sweet one. But you could also do it with the braised meat or anything as well
replyI love the meat straight from the broth so I mostly do that but the sauces are a traditional option it seems.