Pho is one of the world’s most beloved noodle soups. But how do you get the most out of your bowl? Jimmy Ly, chef-owner of Madame Vo in Manhattan’s East Village, is here to breakdown the rice-noodle commandments. From adding garnishes like beansprouts and basil, to the proper application of condiments like sriracha and hoisin, Jimmy lays out a plan of attack as only a seasoned pho fanatic could.

And when it comes to the signature pho at Madame Vo, a well thought out strategy is practically an imperative. Inspired by the sweet, fragrant bowls found in Southern Vietnam, the restaurant’s 24-hour broth comes overflowing with meatballs, brisket, and a massive hunk of fall-off-the-bone short rib. It’s a dish inspired by the flavors of Southeast Asia, as well as the cooking Jimmy grew up eating in his mother’s kitchen in Queens. Rich, decadent, and packed with flavor, the pho at Madame Vo is a must-try for novice noodle-lovers and Vietnamese food experts alike.

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