Prepare the Dressing: In a small saucepan, heat 1 cup of broth over medium heat. Stir in 3 tablespoons of soy sauce, 1 tablespoon of sugar, and 2 tablespoons of vinegar until the sugar fully dissolves. Let this simmer for about 5 minutes, then mix in a teaspoon of tapioca starch dissolved in cold water to thicken. Remove from heat and let cool.

Cook the Rice Noodles: Bring a large pot of water to a boil and add in 8 ounces of rice noodles. Cook according to package instructions, typically around 5-7 minutes. Drain and rinse under cold water to stop cooking, then toss with oil.

Chop the Vegetables and Herbs: While the noodles are cooking, wash and chop your selected vegetables. Aim for thin, bite-sized pieces. Chop a generous handful of cilantro, Thai basil, and mint.

Cook and Slice the Protein: Heat a skillet over medium-high heat. Add your choice of proteins and cook for about 5-7 minutes until golden brown or crispy. Remove from heat, let cool slightly, and slice.

Toss the Noodles with Dressing: In a large mixing bowl, combine the cooled rice noodles with the prepared dressing, tossing gently to coat.

Fold in Vegetables, Herbs, and Protein: Carefully fold in the vegetables, herbs, and protein into the noodle mixture without breaking the noodles.

Serve Immediately with Optional Toppings: Present Pho Tron on a platter or bowls. Top with fried shallots, crushed peanuts, and lime wedges. Serve right away.