I found just the perfect dish to perk up any dreary Monday like this. Every sip of the dark brown-coloured stock was a build up of flavours—deepened with fish sauce, fried garlic, lard (score!), and hints of cinnamon, and soaked up beautifully by the thin, chewy rice noodles. Lots to love about this bowl, because they certainly don't stinge on the beef—tender beef slices, tripe, beef balls fill it with plenty of bovine satisfaction.