Slice brisket
Slice cooked brisket thin, to order, from the held lot
Menu order · prepared inputs assumed ready
Phở with Brisket (Phở Chín)
Rice noodle, thin-sliced well-done wagyu brisket, small-batch raw onion/scallion/cilantro, and boiling bone broth; a separately built cold plate of sprouts, Thai basil, culantro, lime, and jalapeño joins only at handoff. Ticket-time execution is ~1:50 with split stations or ~2:38 with one cross-trained cook.
- Menu price
- $20
- Commitment
- Blanch noodle
- To table
- 1m 50s
Inventory boundary
4 prepared inputsReady before this ticket starts
Service does not include making these components. Click one only when you need its production and hold chain.
Phở bone broth1 bowl per order · held ≥135°FOpen production chain →Cooked wagyu brisket1 order-equivalent per order · held ≤41°FOpen production chain →Bowl aromatics — small-batch1 bowl portion per order · held ≤41°FOpen production chain →Cold diner garnish-plate mise1 plate per order · held ≤41°FOpen production chain →
Canonical service recipe
6 physical stepsMake this order
Edges indicate physical or quality precedence. Cards without prerequisites may begin in parallel.
Dress bowl aromatics
Draw one portion from the quick-turn onion/scallion/cilantro lot and install it in the bowl before broth
Build cold diner plate
Portion raw bean sprouts, Thai basil, culantro, lime, and sliced jalapeño on the separate plate
Blanch noodle
Blanch a rice-noodle portion to order — the binding clock
- Dried flat rice noodle (bánh phở)3 oz
Build & ladle
Join blanched noodle, sliced brisket, and the raw bowl aromatics; ladle boiling broth over the bowl
Run
Send the hot bowl and its raw fresh garnish plate together
- serve within120 sec
Finished-food clock90s finish → expo120s expo → table
no fryer — this is ladle→pass / pass→table; broth cools and noodle bloats, send hot