What makes a bowl wagyu Pho

Rare steak Pho is served by laying raw sliced beef over hot noodles and pouring boiling broth across it at the table. The beef cooks in about fifteen seconds. With a lean cut, that fast cook can leave the slice tight and a little dry. With Wagyu, the marbling melts in the same fifteen seconds and releases fat directly into the broth, so the slice stays tender and the broth picks up a second layer of richness that was not there when the bowl left the kitchen. That is the practical case for Wagyu in pho. Not prestige – behaviour. It handles a fifteen-second cook better than lean beef does, which is exactly the cook that rare steak Pho asks for