2-3 Jin of boneless cattle, a little ginger, onion 1 root, 3-4 fennel, 4-5 cloves, a little cinnamon, half a catty of beef, salt, crystal sugar and concentrated fish sauce (according to taste).

Practice: Boil beef bones in boiling water for 2 minutes.

Then pour out the water and wash the beef bones with warm water.

Then wash the pot again.

Put the beef bones back into the pot, add water to boil, and simmer for half an hour.

While drilling beef bones, roast onion and ginger with open fire.

I use the barbecue machine occasionally. You can also use a gas stove, but be careful not to catch fire and turn it over frequently.

Bake 15 minutes or so.

Soak ginger and onion in warm water and cool.

After it's not hot, carefully peel off all the burnt epidermis (it doesn't matter if you leave some unfinished)

Fennel, clove and cinnamon can be used at this time.

Don't use salt and rock sugar yet.

Put onion, ginger, fennel, clove and cinnamon into the soup boiled with beef bones.

If you are not lazy, it's time to put the beef down from the bone. )

Cook with beef bones and continue to be stuffy for 2.5 hours.

At this time, we have prepared what will be put in the bowl.

Take half an onion (about 4 people) and cut it into extremely thin semicircles.

Soak in cold water for at least half an hour.

Vietnamese dried rice noodles are boiled in hot water for 3 minutes.

Boiled the supercooled river water

When the soup is almost ready, prepare the ingredients.

The general ingredients are as follows:

Bean sprouts, Vietnamese mint (something like grass), nine-story pagoda, lime, pepper.

These are all put into the soup by the diners themselves after the soup is served.

When the soup is cooked, if it is elegant, it should be filtered.

Everything in it, except beef and beef tendon on the bone, is not needed.

If you like to chew bones, they are actually very fresh.

Filter the soup (or a lazy person like me who doesn't filter it), add two spoonfuls of fish sauce, salt and rock sugar.

Wait until the rock sugar melts before tasting it.

This soup needs flour, so it is thicker and more salty than ordinary soup.

There is also fish sauce, which is sold in supermarkets of ordinary foreigners here.

The following is to put powder, onion, beef tendon (even beef bone), some fine beef (I use beef for hot pot), some coriander, chopped green onion and hot soup into the bowl.

If you are afraid of raw beef being undercooked, you can heat it in the microwave like my mother.

Don't forget to put those ingredients.

Oh, I almost forgot. Some people like to add Chili sauce and seafood sauce to their soup.

But four people in my family agree that it is better to be original.