Flank is a traditional cut of beef used in Vietnamese pho soup. It is a lean, boneless cut of meat located on the underside of the animal. Flank is typically thinly sliced and added to the broth of the pho along with other ingredients such as noodles, vegetables, herbs, and spices.
Flank is a popular choice for pho because it has a rich beefy flavor and a slightly chewy texture, which adds depth and complexity to the dish. It is important to slice flank thinly so that it cooks quickly in the hot broth and remains tender.
In addition to beef flank, other types of meat such as brisket, tendon, tripe, and meatballs are also commonly used in pho. The choice of protein can vary depending on personal preference and regional variations of the dish.
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