thang lo pho. >> they specialize in traditional, northern vietnamese noodle soups. >> this is ribeye teak. >> and the beef pho is their number one seller. >> the meat is cooking right now as you see. >> the broth infuses with the meat while it steeps. >> so, you have a nice burst of flavor. >> and a mix of herbs. >> you grab some fresh basil break it up a little bit, bean sprouts. >> the recipe was perfected by the family's matriarch chef dung tran. >> my mother went back to vietnam, and really just took her time to research different types of recipes. >> she's all about the time involved and not taking shortcuts. >> dung tran got the recipe from her mother. >> she's speaking upon my grandmother, the recipes, and studying the art of making such a painstaking product. >> the process is a labor of love. >> different cuts of bone marrows infused with ginger and ginseng. >> it's similar to american chicken noodle soup. >> it's comfort food, you know. >> but steeped in the family history and culture of their vietnamese homeland. >> boom. there you go >> a delicious way to end the show. >>