Marinate the beef with a little oyster sauce, 1 small piece of smashed ginger, and a pinch of turmeric powder. Dice the tomatoes. Boil the quail eggs and peel them. Finely chop some green onion bulbs or 1 shallot.

Thinly slice 4-5 large shallots and fry until golden and crispy. Remove the skins from the roasted peanuts.

While the broth is reducing, cook the dried pho noodles according to package instructions. Prepare serving bowls. When the broth is ready, sprinkle with chopped green onions and cilantro. Ladle both the beef mixture and some broth into each bowl (Quang-style noodles use less broth, about 1/3 to 1/2 the amount of noodles, similar to a noodle salad). Top with crispy shallots and roasted peanuts.