The specialty here is the pho tai be. Its rosy-pink meat, essentially veal carpaccio, comes on the side in a small mound, with a ginger-hoisin dipping sauce. Dip the meat into the sauce then into steaming hot broth before taking a bite. Variations include the pho duoi be with calf tails, and dac biet ngau bin be, which has more beef for an extra 75 cents. A side order of bone marrow with quail egg is encouraged.