Pha"Y is served in a bowl with a specific cut of white rice noodle (called bA!nh pha"Y) in clear beef, broth, with slim cuts of beef (steak, fatty flank, brisket). Variations feature tendon, tripe, tendon, chicken. The broth is generally made by simmering beef (and sometimes chicken) bones, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings can include cinnamon...