Heat your bowls to a point where you can just handle them without a cloth — and keep them that hot. Good. Things now have to happen quickly as you move towards serving.
Ideally, you want to finish preparing your spicy Pho Bo whilst the noodles are soaking for their six or so minutes. That way the just-drained noodles will still be hot when they go into the bowls.
So, as soon as the noodles start soaking, set the broth to boil on a high heat. When it does, drop the heat so that the broth just barely simmers.
Slice the seared sirloin crosswise through its width. Each very rare slice should be close to 1/8 inch thick.
Now ladle the hot, meaty broth into those very warm bowls, filling them 3/4 full. And do make sure you get a generous amount of the fab shredded oxtail and shin into each bowl. Time now for some quick, good-looking presentation.
Begin by sliding a serving of noodles into each bowl — taking care to keep them to one side and not allowing them to become fully covered by the broth.
Add a serving of the sirloin to each bowl’s center, letting each slice just sit on top of the hot broth. In the same careful way, add the mushrooms, scallions, and cilantro to the remaining, uncovered broth.
Final step? Sprinkle on those Thai bird’s eye chilies.
Serve at once with the quartered limes alongside so that each person can squeeze over their own bowl — highly recommended.