Roast the shallot and ginger, then wash and crush them.

Add them to a pot and fill with water. Rinse the rare beef with ginger water, then add it to the pot. Add 2 packets of pho spice mix. Bring to a boil, then reduce to a simmer. Skim off any foam and fat to keep the broth clear.

Slice the beef tenderloin thinly and pound with a large knife. Mince the garlic and add it to the beef. Season with a little pho spice mix, black pepper, and a bit of oil. Mix well.

Prepare the herbs. Thinly slice the onion, culantro, and green onions, then mix and set aside in a separate bowl.

When the brisket is cooked, remove it from the pot, let it cool, then slice it.