There's a ritual to eating the Vietnamese beef noodle soup known as pho that makes each bowl as individual as you are. It involves adding leafy vegetables and herbs such as cilantro, sweet basil and bean sprouts, an element of heat from jalapeños or Sriracha sauce, plus additional flavoring from Hoisin, fish and soy sauces, as well as lime juice. Undoubtedly, a good pho starts with the broth, which can make or break the dish. At Pho Binh, the beef broth simmers for hours, which concentrates the flavors. It arrives steaming hot in small, medium or large bowl sizes, for five bucks or less. Everybody sits at communal tables, so it's easy to see how others prepare their pho. You can get your broth with slices of steak or brisket and meatballs. The experienced pho connoisseur might try the more adventurous tripe, tendon and crispy fat.