There was just so much to it. A deep stone bowl held most of the rich phở broth, with six different types of beef, including marrow and homemade sausage, plus raw wagyu served on the side. A smaller porcelain bowl contained the phở noodles, which were soft without being slimy, yet chewy without being tough. A singular raw egg yolk swam in the smallest bowl, a nod to the way many Hanoians eat phở: The yolk should be scooped up and eaten in one bite, a little like an oyster.