Blanch the beef brisket in boiling water to remove impurities. Place the beef in a pot of water and simmer until tender with 1/2 teaspoon salt, 1 teaspoon sugar, ginger, and bruised lemongrass stalks. Simmer the beef skin until just tender. Rinse the bean sprouts and herbs (cilantro, sawtooth herb, rice paddy herb) and let them drain.

Once the beef brisket and beef skin are tender, remove and slice them into bite-sized pieces. Season the beef broth with the beef pho seasoning packet, then add MSG and seasoning powder to taste. Turn off the heat.

Blanch the pho noodles in boiling water and place them in a bowl. Top with sliced beef brisket and beef skin, then ladle the hot beef broth over. Add some chopped sawtooth herb and sprinkle with black pepper for aroma. Enjoy with fresh herbs and blanched bean sprouts.