This rice soup is the closing dish for the popular Vietnamese seven-course beef feast, where its primary role is to settle the stomach after six indulgent courses. At that point, I find it hard to enjoy the soup because I’m usually stuffed. But I regularly make this soup for lunch. It is a good way to get sustenance without feeling weighed down.
Cooks' Note
For extra richness, crack an egg into each bowl as you are dividing up the ginger and beef. Break the membrane of the yolk with the tip of a knife to facilitate cooking once the soup is added.
