Sliced shoulder and neck meat 250g, fish ball 60g, rice noodle 240g, celery 70g, spices: 3 slices, western beef bone broth 1300cc, minced chili pepper 6g, toppings: 6cc, nine layers of tartar 5g, white pepper 3g, fish sauce 6cc, oyster sauce 8cc, sugar 5g

Methods

1. Soak in cold water and cut into small pieces; cut celery into pieces; shred lemon leaves and set aside.

2. Cook all the spices over low heat for about 5 to 6 minutes, then discard the scraps and add the fishballs, rice vermicelli, celery and seasonings and cook through.

3. Cook the rice noodles in a bowl, add all the soup ingredients from practice 2, and add lemon juice, nixtamal, and white pepper before serving.